Directions
- 1Grab about 1 kg of chicken breast or tenders and cut them into 1/2 inch to 1 inch cubes.
- 2Season the chicken with 2 tsp of Italian seasoning, salt, and pepper.
- 3Add 1 tsp of minced garlic and 1 tbsp of lemon juice to the chicken. Mix well.
- 4Cut 1/2 medium onion in half through the root and slice it into small pieces, keeping the root on to avoid crying.
- 5If desired, chop 150g of mushrooms.
- 6In a blender, combine 300 g of cottage cheese, 200 g of non-fat Greek yogurt, and 50 g of Parmesan cheese.
- 7Add 100 ml of milk to the blender and mix well to make a creamy sauce.
- 8Cook the chicken in a pan with olive oil over medium to medium-high heat.
- 9Once chicken is almost done cooking, add 150 ml of chicken broth and the chopped onion and mushrooms (optional).
- 10Turn off heat and wait about one minute.
- 11Add the sauce to the chicken and vegetables.
- 12Add the cooked pasta and mix everything together.
- 13Plate the chicken alfredo and add chopped parsley as a garnish.
Ingredients
- 1 kg chicken breast or tenders
- 0.5 medium onion
- 150 g mushrooms
- 2 tsp Italian seasoning
- 1 tsp minced garlic
- 1 tbsp lemon juice
- 50 g Parmesan cheese
- 300 g cottage cheese
- 200 g Greek yogurt
- 150 ml chicken broth
- 500 g pasta
- 1 handful parsley
- 0 salt
- 0 pepper
Equipment
knifecutting boardblenderpanspray bottle
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