High-Protein Low-Calorie Chicken Alfredo by Joshua Weissman Recipes

Ingredients

• 1/2 lb pasta (e.g., fettuccine, penne)
• 1.5 lbs chicken breast, diced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1 cup cottage cheese
• 1/2 cup parmesan cheese, grated
• 2 cloves garlic
• 1/2 cup chicken broth
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta according to package directions in salted water until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, dice the chicken breast into bite-sized pieces. Season the chicken with salt, black pepper, and garlic powder.
3. Heat olive oil in a large pan over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
4. In a blender, combine cottage cheese, Parmesan cheese, garlic, chicken broth, Italian seasoning, and optional red pepper flakes. Blend until the sauce is completely smooth and creamy, about 1-2 minutes.
5. Add the cooked pasta to the same pan where the chicken was cooked. Pour the blended Alfredo sauce over the pasta and stir well to coat. Cook over medium heat for 2-3 minutes, stirring constantly, until the sauce thickens slightly and warms through.
6. Return the cooked chicken to the pan with the pasta and sauce. Stir to combine everything thoroughly.
7. Serve immediately, garnished with fresh chopped parsley.