Directions
- 1Flatten chicken breasts and season with salt and blackening seasoning.
- 2In a pan, add olive oil and butter; let it sit for about 5 minutes.
- 3Add seasoned chicken to the pan and cook until a blackened crust forms, repeating on both sides.
- 4Place chicken aside and add diced onions and bell peppers to the pan.
- 5Add butter and minced garlic; cook until caramelized.
- 6Add Dijon mustard and diced cooked chicken.
- 7Pour blended Alfredo sauce over the chicken and vegetables.
- 8Cook 2 pounds of pasta; reserve about a cup and a half of pasta water.
- 9Add cooked pasta to the pan and mix.
- 10Add chives and mozzarella cheese; simmer on low for 15-20 minutes.
Ingredients
- 1344 g chicken breast
- 0 salt
- 0 blackening 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
- 0 salt
- 0 pepper
- 0 handful chives
- 60 g mozzarella
Equipment
panspatulatongsblendermeasuring cupsmicrowave
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