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Blackened Chicken and Protein Pasta

Serves 12
facebook.com

Blackened Chicken and Protein Pasta

facebook.com
Serves 12

Directions

  1. 1Cut up any unwanted fat from the chicken breast.
  2. 2Beat the chicken breasts with a meat tenderizer until they are flat.
  3. 3Season the chicken breasts evenly. (Homemade seasoning: 2 tbsp paprika, 1 tbsp onion powder, 2 tsp garlic powder, 1 tsp ground black pepper, 1 tsp dried oregano, 0.5 tsp dried thyme, 0.5 tsp cayenne)
  4. 4Spray an electric skillet generously with avocado oil.
  5. 5Place the seasoned chicken breasts in the skillet and cook for 5 minutes on each side.
  6. 6While the chicken is cooking, dice the bell peppers.
  7. 7Remove the cooked chicken from the skillet.
  8. 8Add the diced bell peppers to the same skillet.
  9. 9Add minced garlic and light butter to the peppers.
  10. 10Season the peppers with salt and spread them flat to cook.
  11. 11While the peppers are cooking, boil water and add 32 ounces of rigatoni pasta.
  12. 12Chop the cooked chicken into small cubes.
  13. 13Add the chopped chicken to the cooked peppers in the skillet.
  14. 14Drain the cooked pasta and add it to the skillet with the chicken and peppers.
  15. 15For the sauce, combine cottage cheese, shredded Parmesan, Fairlife milk, and cream cheese in a blender.
  16. 16Add salt and pepper to the sauce mixture.
  17. 17Blend the sauce on high for a few minutes until smooth.
  18. 18Pour the blended cheese sauce over the pasta, chicken, and peppers in the skillet.
  19. 19Mix everything thoroughly until the pasta and chicken are coated in the sauce.
  20. 20Serve the meal into containers for meal prep.

Ingredients

  • 1344 g chicken breast
  • Blackened or Cajun Seasoning
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon cayenne
  • 4 diced bell peppers
  • 20 g minced garlic
  • 30 g light butter
  • 896 g rigatoni pasta
  • 800 g 2% blended cottage cheese
  • 180 g shredded Parmigiano Reggiano
  • 120 g 1/3 fat cream cheese
  • 240 ml fat free milk
  • salt
  • pepper
  • avocado oil spray

Equipment

cutting boardknifemeat tenderizerelectric skillettongspotspatulablenderstrainer

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