Directions
- 1Combine all of the ingredients for the Alfredo sauce in a blender and run it until you make a smooth sauce.
- 2Take out the chicken breasts and flatten them using ceran wrap and a heavy blunt object. They should be the same thickness all the way through.
- 3Season the chicken breasts using garlic salt, Italian seasoning, onion powder, smoked paprika, and black pepper until the chicken changes color.
- 4Cook the chicken in a pan until it gets a golden brown crust and is proper internal temperature.
- 5Boil and drain 20oz of dry protein pasta, then combine it with the Alfred sauce we made until all of the noodles are covered.
- 6Divide the pasta into 10 equal portions and add it to meal prep containers.
- 7Slice the chicken and add it to the pasta.
- 8Top with fresh parsley and store in the freezer.
Ingredients
- 1700 g Chicken Breast
- 30 g Garlic Salt
- 14 g Italian Seasoning
- 7 g Onions Powder
- 7 g Smoked Paprika
- 14 g Black Pepper
- 565 g Dry Protein Pasta
- 20 g Fresh Parsley
- 845 g Cottage Cheese (0% Fat)
- 100 g Shredded Parmesan
- 20 g Garlic Cloves
- 15 g Garlic Salt
- 7 g Black Pepper
- 180 g Fat Free Milk
Equipment
blendersaran wrappanmeal prep containers
Tips
- Make sure the sauce is not too runny so it coats the pasta properly.
- Flatten chicken breasts to an even thickness.
- To reheat frozen meals, add a few tablespoons of water, cover with a wet paper towel, and microwave for 5-6 minutes.
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