Ingredients:

  • 1.5 lb (680g) boneless, skinless chicken breast, cubed
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 2 cups (480ml) low-fat cottage cheese
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 cup (100g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • 1/4 tsp (1g) nutmeg
  • 12 oz (340g) protein pasta, cooked al dente
  • 2 cups (150g) steamed broccoli florets
  • 1/2 cup (50g) shredded mozzarella

Instructions:

  1. Heat olive oil in a large skillet over medium high heat. Season the cubed chicken breast with garlic powder, salt, and pepper.
  2. Sear the chicken for 5-7 minutes until the edges are golden brown and the centers are just cooked through. Remove chicken from the pan and set aside.
  3. Place the cottage cheese, milk, Parmesan, minced garlic, and nutmeg into your blender.
  4. Blend on high for exactly 60 seconds until completely smooth with no visible curds. Note: This is the most critical step for the velvety texture.
  5. Preheat your oven to 375°F (190°C).
  6. In your baking dish, toss together the undercooked pasta, seared chicken, and steamed broccoli.
  7. Pour the blended alfredo sauce over the mixture, folding gently until every piece of pasta is enveloped.
  8. Sprinkle the mozzarella evenly across the surface.
  9. Bake for 15-20 minutes until the cheese is bubbling and the edges are starting to turn a deep golden brown.