Dinner
Chicken Alfredo with Cottage Cheese Sauce
4 servings · 25 minutes
431calories
48 gprotein
37 gcarbs
11 gfat
Per serving
Ingredients
For 4 servings
- 160 g whole wheat penne (dry)
- 500 g chicken breast
- 5 g olive oil (1 teaspoon)
- 250 g cottage cheese (1 container)
- 120 g milk, 1.5%
- 30 g parmesan, grated
- 2 cloves garlic
- 200 g broccoli
- Salt, pepper, a pinch of nutmeg
Instructions
- Cook the pasta in plenty of salted water for the time indicated on the package (usually 10–12 minutes). In the last 3 minutes, add the broccoli florets, and drain them together. Set aside a cup of cooking water beforehand.
- Meanwhile, cut the chicken breast in half lengthwise, season with salt and pepper, and fry in one teaspoon of oil for 4 minutes on each side until golden brown and cooked through. Let it rest for a few minutes, then slice it.
- Sauce: blend the cottage cheese, milk, two-thirds of the parmesan, garlic, a pinch of nutmeg, and pepper until completely smooth. This becomes the creamy Alfredo (the original Italian butter-and-parmesan pasta sauce), without cream and butter.
- Pour the sauce into the pan after the chicken, and heat on low heat, stirring, for 2–3 minutes. Do not let it boil, as the cottage cheese will curdle and become grainy.
- Toss in the pasta and broccoli. If too thick, loosen with the reserved cooking water, one tablespoon at a time.
- Serve with the chicken slices, remaining parmesan, and freshly ground pepper.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
