Bring a large saucepan of salted water to the boil.
Strip the cavolo nero leaves from their stems and give them a rinse. Peel the garlic cloves.
Chuck the cavolo nero and garlic into the boiling water. Boil for 2 mins until tender, then drain and leave to cool slightly - or refresh in iced water if you want to lock in the colour.
Zest and juice the lemon. Grate the Parmesan.
Squeeze out any excess water from the cavolo nero, then chuck it into a blender with the garlic, cottage cheese, light cream cheese, 40g grated Parmesan, a pinch of salt and pepper, and a couple of tablespoons of the blanching water. Blitz until smooth, adding more water if it's not blending.
Bring the same pan of water back to the boil and cook the Fusilli Pasta following pack instructions until al dente.
Tip the drained pasta into a large bowl. Pour over the green sauce and toss until fully coated.
Add the Chicken (cooked, shredded) and toss again to warm it through — if it's still a bit cold, pop the bowl over the hot saucepan to gently heat.
Squeeze over the lemon juice, season to taste and serve with the remaining Parmesan, a drizzle of Olive Oil and a pinch of Dried Chilli Flakes.
