15-Minute Chicken Alfredo Pasta

You won't be missing the heavy cream in this higher protein alfredo pasta.

Ingredients

• 1/2 Cup Cottage Cheese

• 1/2 Cup Milk

• 6oz Rotisserie Chicken

• 8oz pasta of your choice

• 1 Clove Garlic

• 1 Head of Broccoli

• Fresh Grated Parm for Garnish

• Red Pepper

  
  

Preparation

1. Prep Ingredients: Chop up broccoli into bite sized pieces.

2. Make Sauce: Combine cottage cheese, milk, garlic clove to a blender and blend until smooth. Season with salt and pepper to taste.

3. Cook Pasta: Cook pasta in a medium to large pot. Cook to al dente according to the package.

4. Cook Broccoli: In a large microwaveable dish, add broccoli and a splash of water. Season to taste with salt and pepper. Cook in the microwavable dish for 2-5 minutes (microwave times may vary) and check to see when softened.

5. Simmer Sauce: Add the sauce and chicken to a large tall sided pan or a pot. Simmer the sauce and break up the chicken into bite size pieces if needed. Once sauce is to a consistency you like, add the broccoli and the cooked pasta. Add pasta water if it needs to be thinned out. Season with salt and pepper if to taste.

6. Serve: add pasta to a tall sided dish or bowl. If desired, garnish with parmesan cheese, red pepper flakes, or more black pepper. If you have fresh or dried parsley you may use that as well.

Tips and Best Practices

• Measure with your heart

• If you have time, i recommend roasting the broccoli in the oven at 425 for about 20 minutes or until crispy.