Serves 15
Directions
- 1Flatten out some chicken breasts.
- 2Season chicken breasts with salt and blackening seasoning.
- 3Add olive oil and butter to a pan.
- 4Cook chicken in the pan for about 5 minutes per side until a blackened crust forms.
- 5Remove chicken from the pan and set aside.
- 6Immediately add diced onions and bell peppers to the same pan.
- 7Add butter and minced garlic to the pan and cook until caramelized.
- 8Add a little bit of Dijon mustard to the pan.
- 9Toss in the diced cooked chicken.
- 10Pour over the blended high protein cheese sauce (800g 2% blended cottage cheese, 180g parmigiano reggiano, 120g 1/3 fat cream cheese, 240ml fat free milk, salt & pepper).
- 11Cook 2 pounds of pasta, saving about 1.5-2 cups of pasta water.
- 12Add the cooked pasta to the pan with the sauce and chicken.
- 13Add in chives and a little bit of mozzarella cheese.
- 14Mix everything together.
Ingredients
- 1344 g chicken breast, salted
- Blackened or Cajun 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
- Salt
- pepper
- 1 handful chives
- 60 g Mozzarella
Equipment
panmicrowave
Tips
- Let the chicken sit for about 5 minutes in the pan to form a beautiful blackened crust for insane flavor.
- When selecting a “blackened” or “Cajun” seasoning, find one where the first/primary ingredient is paprika and one that contains no salt.
- Cook pasta for approximately 80% of the time shown on the box.
- To reheat frozen portions, pop in the microwave with a splash of milk or broth.
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