Directions
- 1Flatten out some chicken breasts and season with salt and blackening seasoning.
- 2Add olive oil and butter to a pan and let it sit for about five minutes to form a blackened crust.
- 3Add diced onions and bell peppers to the pan.
- 4Add butter and minced garlic and cook until caramelized.
- 5Add Dijon mustard and diced cooked chicken.
- 6Pour blended Alfredo sauce over the chicken.
- 7Cook two pounds of pasta, making sure to save some pasta water.
- 8Add the pasta to the pan, mix, and add chives and mozzarella cheese.
- 9Simmer on low for 15-20 minutes.
Ingredients
- 1344 g chicken breast
- 0 salt
- 0 blackening seasoning
- 20 g olive oil
- 15 g butter
- 2 sweet onions
- 4 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
Equipment
pan
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