Directions
- 1Flatten out some chicken breasts and season with salt and blackening seasoning.
- 2Add olive oil and butter to a pan and let the chicken sit for about five minutes to form a blackened crust.
- 3Repeat on both sides, place all your chicken to the side, and immediately add in some diced onions and bell peppers.
- 4Add in some butter and minced garlic and cook until caramelized.
- 5Add a little bit of Dijon mustard, toss in your diced cooked chicken, and pour over the blended high protein cheese sauce.
- 6Cook two pounds of pasta, making sure to save some pasta water.
- 7Add pasta to the pan, mix, and add chives and mozzarella cheese.
- 8Simmer 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 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
- 1 handful chives
- 60 g mozzarella cheese
- 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
Equipment
pantongsspoonmicrowave
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