Directions
- 1Flatten out some chicken breasts and season with salt and blackening seasoning.
- 2Add olive oil and butter to a pan and let the chicken sit for about five minutes to form a blackened crust.
- 3Repeat on both sides, then place all your chicken to the side.
- 4Add diced onions and bell peppers and cook until caramelized.
- 5Add in butter and minced garlic.
- 6Add Dijon mustard and diced cooked chicken.
- 7Pour over the blended high protein cheese sauce.
- 8Cook two pounds of pasta and save some pasta water.
- 9Add pasta, mix, then add chives and mozzarella cheese and simmer on low for 15–20 minutes.
Ingredients
- 1344 g chicken breast
- 0 salt
- 0 blackening seasoning
- 20 g olive oil
- 15 g butter
- 2 diced sweet onions
- 4 diced bell peppers
- 10 cloves minced garlic
- 30 g butter
- 30 g Dijon mustard
- 896 g rigatoni
- 2 cups starchy pasta water
- 800 g 2% blended cottage cheese
- 180 g parmigiano reggiano
- 120 g 1/3 fat cream cheese
- 240 ml fat free milk
- 0 salt
- 0 pepper
- 0 handful chives
- 60 g mozzarella
Equipment
pantongsforkspoonblender
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