Directions
- 1Cook pasta according to package directions. Reserve 1/2 cup of pasta water.
- 2Wash and dry poblano peppers. Roast using your preferred method (air fryer at 400°F for 10 minutes shown).
- 3Place peppers in a bag (or leave in air fryer) for 10-15 minutes before peeling and removing seeds.
- 4Add poblano peppers, cottage cheese, laughing cow, cilantro, onion, chicken bouillon, almond milk, and seasonings to blender; blend until smooth.
- 5Add 2 tbsp of light margarine to a pan and melt.
- 6Add blended crema verde to pan and simmer for 10 minutes, using pasta water to thin.
- 7Add cooked pasta and mix well.
- 8Top with 1 cup of fat free mozzarella cheese.
- 9Season chicken breast and spray with avocado oil.
- 10Air fry chicken at 400°F for 6-8 minutes.
- 11Divide into 4 equal servings. Serve with air-fried chicken breast and broccoli.
Ingredients
- 8 oz dried wheat pasta
- 2 poblano peppers
- 0.75 c fat free cottage cheese
- 4 laughing cow wedges
- 0.25 white onion
- 1 bunch cilantro
- 1 c fat free mozzarella cheese
- 2 tbsp light margarine
- 0.25 cup almond milk
- 16 oz thin sliced chicken
- 4 c broccoli
- 0 salt
- 0 low sodium chicken bouillon
- 0 paprika
- 0 garlic powder
- 0 avocado oil spray
Equipment
air fryerblenderpotpan
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