Cottage Cheese Chicken Alfredo
7
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked linguini
8 oz
Fat free cottage cheese
1 pound(s)
2% reduced fat milk
½ cup(s)
Garlic
1 clove(s), large, peeled
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Grated Parmigiano-Reggiano
1 tbsp(s)
Fresh zucchini spirals
1 pound(s)
Cooked skinless, boneless chicken breast
1 pound(s), thinly sliced or shredded
Grated Parmigiano-Reggiano
4 tsp(s)
Instructions
1
Heat a large pot of salted water to boiling on high. Cook linguine according to package directions.
2
Just before draining the pasta, save 1/4 cup pasta cooking water and stir the zucchini noodles into the pot. Drain immediately.
3
While pasta cooks, in a blender, puree the cottage cheese, milk, garlic, 1 Tbsp Parmigiano cheese, salt, and pepper until smooth.
4
Toss the drained pasta-zucchini mixture with the cheese sauce. If sauce is too thick, add a splash of reserved pasta cooking water and toss to coat.
5
Divide pasta among 4 plates. Top each with 4 oz chicken and 1 tsp grated Parmigiano cheese. Season with additional pepper, if desired.
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