Blackened Chicken Alfredo
Serves 15
Directions
- 1Flatten out chicken breasts.
- 2Season with some salt and blackening seasoning.
- 3Add olive oil and butter to a pan, and let it sit for about 5 minutes to form a blackened crust.
- 4Repeat on both sides and place chicken to the side.
- 5Add in some diced onions and bell peppers.
- 6Add in some butter and minced garlic and cook until caramelized.
- 7Add in a little bit of dijon mustard.
- 8Toss in diced cooked chicken from earlier.
- 9Pour over the blended high protein cheese sauce.
- 10Cook pasta and save some pasta water.
- 11Add in pasta water and pasta.
- 12Mix, then add in some chives and a little bit of mozzarella cheese and simmer on low for 15-20 minutes.
Ingredients
- 1344 g chicken breast, salted Blackened or Cajun Seasoning
- 20 g Olive Oil
- 15 g Butter
- 2 sweet onions
- 4 bell peppers
- 10 cloves 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
- to taste Salt & pepper
- Handful chives
- 60 g Mozzarella
- 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
Tips
- Store in your freezer for up to 3-4 months, pop in the microwave with a splash of milk or broth.
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