BLACKENED CHICKEN ALFREDO

Serves 15
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Directions

  1. 1Flatten out the chicken breasts.
  2. 2Flatten out the chicken breasts.
  3. 3Flatten out the chicken breasts.
  4. 4Season the chicken breasts generously with salt and blackening seasoning.
  5. 5Season the chicken breasts generously with salt and blackening seasoning.
  6. 6Season the chicken breasts generously with salt and blackening seasoning.
  7. 7Add olive oil and butter to a pan.
  8. 8Add olive oil and butter to a pan.
  9. 9Add olive oil and butter to a pan.
  10. 10Place the seasoned chicken breasts in the hot pan and let them sit for about 5 minutes to form a blackened crust.
  11. 11Place the seasoned chicken breasts in the hot pan and let them sit for about 5 minutes to form a blackened crust.
  12. 12Place the seasoned chicken breasts in the hot pan and let them sit for about 5 minutes to form a blackened crust.
  13. 13Repeat the cooking process on both sides of the chicken until a beautiful blackened crust is formed.
  14. 14Repeat the cooking process on both sides of the chicken until a beautiful blackened crust is formed.
  15. 15Repeat the cooking process on both sides of the chicken until a beautiful blackened crust is formed.
  16. 16Remove the cooked chicken from the pan and set it aside.
  17. 17Remove the cooked chicken from the pan and set it aside.
  18. 18Remove the cooked chicken from the pan and set it aside.
  19. 19Immediately add diced sweet onions and diced bell peppers to the same pan.
  20. 20Immediately add diced sweet onions and diced bell peppers to the same pan.
  21. 21Immediately add diced sweet onions and diced bell peppers to the same pan.
  22. 22Add minced garlic and butter to the vegetables and cook until caramelized.
  23. 23Add minced garlic and butter to the vegetables and cook until caramelized.
  24. 24Add minced garlic and butter to the vegetables and cook until caramelized.
  25. 25Add Dijon mustard to the caramelized vegetables and mix well.
  26. 26Add Dijon mustard to the caramelized vegetables and mix well.
  27. 27Add Dijon mustard to the caramelized vegetables and mix well.
  28. 28Toss in the diced cooked chicken from earlier.
  29. 29Toss in the diced cooked chicken from earlier.
  30. 30Toss in the diced cooked chicken from earlier.
  31. 31Reduce the heat to low and pour over the blended high-protein cheese sauce, which is made from 2% blended cottage cheese, parmigiano reggiano, 1/3 fat cream cheese, fat-free milk, salt, and pepper.
  32. 32Reduce the heat to low and pour over the blended high-protein cheese sauce, which is made from 2% blended cottage cheese, parmigiano reggiano, 1/3 fat cream cheese, fat-free milk, salt, and pepper.
  33. 33Reduce the heat to low and pour over the blended high-protein cheese sauce, which is made from 2% blended cottage cheese, parmigiano reggiano, 1/3 fat cream cheese, fat-free milk, salt, and pepper.
  34. 34While the sauce is simmering, cook 2 pounds of rigatoni pasta for about 80% of the time shown on the box.
  35. 35While the sauce is simmering, cook 2 pounds of rigatoni pasta for about 80% of the time shown on the box.
  36. 36While the sauce is simmering, cook 2 pounds of rigatoni pasta for about 80% of the time shown on the box.
  37. 37Save about 1.5 cups of starchy pasta water.
  38. 38Save about 1.5 cups of starchy pasta water.
  39. 39Save about 1.5 cups of starchy pasta water.
  40. 40Add the cooked pasta to the pan with the chicken and sauce.
  41. 41Add the cooked pasta to the pan with the chicken and sauce.
  42. 42Add the cooked pasta to the pan with the chicken and sauce.
  43. 43Mix everything thoroughly.
  44. 44Mix everything thoroughly.
  45. 45Mix everything thoroughly.
  46. 46Add a handful of chives and 60g of mozzarella cheese to the pasta.
  47. 47Add a handful of chives and 60g of mozzarella cheese to the pasta.
  48. 48Add a handful of chives and 60g of mozzarella cheese to the pasta.
  49. 49Simmer on low for 15-20 minutes until the sauce thickens and the cheese is melted and gooey.
  50. 50Simmer on low for 15-20 minutes until the sauce thickens and the cheese is melted and gooey.
  51. 51Simmer on low for 15-20 minutes until the sauce thickens and the cheese is melted and gooey.
  52. 52Portion out the Blackened Chicken Alfredo into containers for meal prep.
  53. 53Portion out the Blackened Chicken Alfredo into containers for meal prep.
  54. 54Portion out the Blackened Chicken Alfredo into containers for meal prep.

Ingredients

  • 1344 g chicken breast, salted
  • 1344 g chicken breast, salted
  • 1344 g chicken breast, salted
  • Blackened or Cajun Seasoning
  • Blackened or Cajun Seasoning
  • Blackened or Cajun Seasoning
  • 20 g Olive Oil
  • 20 g Olive Oil
  • 20 g Olive Oil
  • 15 g Butter
  • 15 g Butter
  • 15 g Butter
  • 2 diced sweet onions
  • 2 diced sweet onions
  • 2 diced sweet onions
  • 4 diced bell peppers
  • 4 diced bell peppers
  • 4 diced bell peppers
  • 10 cloves minced garlic
  • 10 cloves minced garlic
  • 10 cloves minced garlic
  • 30 g butter
  • 30 g butter
  • 30 g butter
  • 30 g Dijon mustard
  • 30 g Dijon mustard
  • 30 g Dijon mustard
  • 896 g rigatoni
  • 896 g rigatoni
  • 896 g rigatoni
  • 2 cups starchy pasta water
  • 2 cups starchy pasta water
  • 2 cups starchy pasta water
  • 800 g 2% blended cottage cheese
  • 800 g 2% blended cottage cheese
  • 800 g 2% blended cottage cheese
  • 180 g parmigiano reggiano
  • 180 g parmigiano reggiano
  • 180 g parmigiano reggiano
  • 120 g 1/3 fat cream cheese
  • 120 g 1/3 fat cream cheese
  • 120 g 1/3 fat cream cheese
  • 240 ml fat free milk
  • 240 ml fat free milk
  • 240 ml fat free milk
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • handful chives
  • handful chives
  • handful chives
  • 60 g Mozzarella
  • 60 g Mozzarella
  • 60 g Mozzarella
  • 2 tablespoons paprika
  • 2 tablespoons paprika
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon cayenne
  • 0.5 teaspoon cayenne
  • 0.5 teaspoon cayenne

Equipment

pantongsspatulablendercutting boardcolandercontainers

Tips

  • When selecting a "blackened" or "Cajun" seasoning, it is recommended to find one where the first/primary ingredient is paprika and contains no salt.
  • The meal can be stored frozen for up to 3-4 months and reheated in 5 minutes with a splash of milk or broth.