Ingredients
For the Pasta
- 8 ounces dry fettuccine pasta
For the Chicken
- 1 pound boneless skinless chicken breast (sliced into strips)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce
- 1 cup low fat cottage cheese For a creamy texture
- 1/2 cup milk
- 1/2 cup grated parmesan cheese
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1/2 cup reserved pasta water For adjusting sauce consistency
- 2 tablespoons chopped fresh parsley For garnish
Method
Preparation
- Cook the fettuccine pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chicken, garlic powder, salt, and black pepper. Cook for 6 to 8 minutes until fully cooked, reaching an internal temperature of 165°F. Remove from heat and set aside.
- In a blender, combine the cottage cheese, milk, parmesan cheese, minced garlic, and Italian seasoning. Blend until completely smooth.
Cooking
- Return the skillet to low heat and add the cooked pasta and chicken back into the pan. Pour in the blended sauce and a splash of reserved pasta water.
- Toss everything together gently over low heat for 2 to 3 minutes until the sauce is warm and coats the pasta. Add more pasta water as needed to reach your desired consistency.
Serving
- Remove from heat and garnish with chopped parsley before serving.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 50gProtein: 40gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 3gSugar: 5g
Notes
Make sure to blend the sauce until it is very smooth for the creamiest texture. Adjust the seasoning to your taste. You can add more garlic or Italian seasoning if you like. If you don’t have fettuccine, you can use any pasta you prefer, like penne or spaghetti. For added nutrition, add vegetables like broccoli or spinach during the last few minutes of cooking.
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