Blackened Chicken Alfredo

Serves 15
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Directions

  1. 1Flatten out some chicken breasts.
  2. 2Flatten out some chicken breasts.
  3. 3Flatten out some chicken breasts.
  4. 4Season the chicken breasts with salt and blackening seasoning.
  5. 5Season the chicken breasts with salt and blackening seasoning.
  6. 6Season the chicken breasts 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 pan and let them sit for about 5 minutes to form a beautiful blackened crust.
  11. 11Place the seasoned chicken breasts in the pan and let them sit for about 5 minutes to form a beautiful blackened crust.
  12. 12Place the seasoned chicken breasts in the pan and let them sit for about 5 minutes to form a beautiful blackened crust.
  13. 13Repeat on both sides until the chicken is cooked through.
  14. 14Repeat on both sides until the chicken is cooked through.
  15. 15Repeat on both sides until the chicken is cooked through.
  16. 16Remove the chicken and set aside.
  17. 17Remove the chicken and set aside.
  18. 18Remove the chicken and set aside.
  19. 19Add diced onions and bell peppers to the same pan and cook for 4-5 minutes, or until soft.
  20. 20Add diced onions and bell peppers to the same pan and cook for 4-5 minutes, or until soft.
  21. 21Add diced onions and bell peppers to the same pan and cook for 4-5 minutes, or until soft.
  22. 22Add butter and minced garlic, then cook until caramelized.
  23. 23Add butter and minced garlic, then cook until caramelized.
  24. 24Add butter and minced garlic, then cook until caramelized.
  25. 25Stir in Dijon mustard.
  26. 26Stir in Dijon mustard.
  27. 27Stir in Dijon mustard.
  28. 28Add the diced, cooked chicken back into the pan.
  29. 29Add the diced, cooked chicken back into the pan.
  30. 30Add the diced, cooked chicken back into the pan.
  31. 31Reduce heat to low and pour over the blended high-protein Alfredo sauce (made with cottage cheese, Parmigiano Reggiano, fat-free cream cheese, and fat-free milk, seasoned with salt and pepper).
  32. 32Reduce heat to low and pour over the blended high-protein Alfredo sauce (made with cottage cheese, Parmigiano Reggiano, fat-free cream cheese, and fat-free milk, seasoned with salt and pepper).
  33. 33Reduce heat to low and pour over the blended high-protein Alfredo sauce (made with cottage cheese, Parmigiano Reggiano, fat-free cream cheese, and fat-free milk, seasoned with salt and pepper).
  34. 34Cook rigatoni for approximately 80% of the time shown on the box.
  35. 35Cook rigatoni for approximately 80% of the time shown on the box.
  36. 36Cook rigatoni for approximately 80% of the time shown on the box.
  37. 37Save about 2 cups of starchy pasta water.
  38. 38Save about 2 cups of starchy pasta water.
  39. 39Save about 2 cups of starchy pasta water.
  40. 40Add the cooked pasta to the pan with the sauce and chicken.
  41. 41Add the cooked pasta to the pan with the sauce and chicken.
  42. 42Add the cooked pasta to the pan with the sauce and chicken.
  43. 43Mix well.
  44. 44Mix well.
  45. 45Mix well.
  46. 46Add a handful of chives and 60g (2oz) of mozzarella cheese.
  47. 47Add a handful of chives and 60g (2oz) of mozzarella cheese.
  48. 48Add a handful of chives and 60g (2oz) of mozzarella cheese.
  49. 49Simmer on low for 15-20 minutes, then mix.
  50. 50Simmer on low for 15-20 minutes, then mix.
  51. 51Simmer on low for 15-20 minutes, then mix.

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
  • 1 handful Chives
  • 1 handful Chives
  • 1 handful Chives
  • 60 g Mozzarella
  • 60 g Mozzarella
  • 60 g Mozzarella

Equipment

panblender

Tips

  • When selecting a "blackened" or "Cajun" seasoning, I recommend finding one where the first/primary ingredient is paprika, and one that contains no salt.
  • Store in your freezer for up to 3-4 months, pop in the microwave with a splash of milk or broth, and you have a high protein, indulgent meal ready to go whenever you want it.