Serves 8
Directions
- 1Bring a large pot of salted water to a boil for the pasta.
- 2Cook the pasta just shy of al dente according to the time on its packaging, likely about 10 minutes.
- 3Blend the cottage cheese and Alfredo sauce together until smooth.
- 4Set the blended sauce aside.
- 5Heat the olive oil in a nonstick pan over medium heat.
- 6Add the breadcrumbs and stir to coat in the oil.
- 7Cook for 1-2 minutes, stirring frequently, until golden brown.
- 8Transfer the breadcrumbs to a bowl with the parsley and lemon zest.
- 9Stir the topping together and set aside.
- 10In the same pan, add the ground chicken and cook on one side for 2-3 minutes until golden brown before breaking apart and fully cooking.
- 11Add the Italian seasoning, frozen peas, and water to the pan.
- 12Cook until the peas are bright green and heated through, another 2-3 minutes.
- 13Turn off the heat from the chicken mixture.
- 14Once the pasta is cooked, reserve about 1 cup of the pasta water before draining the rest.
- 15Add the blended sauce and chicken mixture to the cooked pasta.
- 16Use the reserved pasta water to help bring everything together as you stir.
- 17Garnish with breadcrumbs, black pepper, parm, and a squeeze of lemon.
Ingredients
- 1 pound Rigatoni
- 1 pound Ground Chicken
- 1.5 cups Frozen Green Peas
- 1 Tablespoon Italian Seasoning
- 0.5 cup Water
- 2 cups Low Fat Cottage Cheese
- 1 cup Alfredo Sauce
- 0.5 cup Reserved Pasta Water
- 1 Tablespoon Olive Oil
- 0.33 cup Panko Breadcrumbs
- 1 Zest of Lemon
- 1 teaspoon Parsley Flakes
- 1 handful fresh parsley, chopped
- salt
- black pepper
- parm
- lemon
Equipment
large potnonstick panbowl
Tips
- When cooking pasta, cook it just shy of al dente.
- Use Rao's or Carbone alfredo sauce for best results.
- Use reserved pasta water to help bring everything together as you stir.
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