Cottage Cheese Alfredo Protein Pasta

Serves 8
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Directions

  1. 1Bring a large pot of salted water to a boil for the pasta.
  2. 2Cook the pasta just shy of al dente according to the time on its packaging, likely about 10 minutes.
  3. 3Blend the cottage cheese and Alfredo sauce together until smooth.
  4. 4Set the blended sauce aside.
  5. 5Heat the olive oil in a nonstick pan over medium heat.
  6. 6Add the breadcrumbs and stir to coat in the oil.
  7. 7Cook for 1-2 minutes, stirring frequently, until golden brown.
  8. 8Transfer the breadcrumbs to a bowl with the parsley and lemon zest.
  9. 9Stir the topping together and set aside.
  10. 10In the same pan, add the ground chicken and cook on one side for 2-3 minutes until golden brown before breaking apart and fully cooking.
  11. 11Add the Italian seasoning, frozen peas, and water to the pan.
  12. 12Cook until the peas are bright green and heated through, another 2-3 minutes.
  13. 13Turn off the heat from the chicken mixture.
  14. 14Once the pasta is cooked, reserve about 1 cup of the pasta water before draining the rest.
  15. 15Add the blended sauce and chicken mixture to the cooked pasta.
  16. 16Use the reserved pasta water to help bring everything together as you stir.
  17. 17Garnish with breadcrumbs, black pepper, parm, and a squeeze of lemon.

Ingredients

  • 1 pound Rigatoni
  • 1 pound Ground Chicken
  • 1.5 cups Frozen Green Peas
  • 1 Tablespoon Italian Seasoning
  • 0.5 cup Water
  • 2 cups Low Fat Cottage Cheese
  • 1 cup Alfredo Sauce
  • 0.5 cup Reserved Pasta Water
  • 1 Tablespoon Olive Oil
  • 0.33 cup Panko Breadcrumbs
  • 1 Zest of Lemon
  • 1 teaspoon Parsley Flakes
  • 1 handful fresh parsley, chopped
  • salt
  • black pepper
  • parm
  • lemon

Equipment

large potnonstick panbowl

Tips

  • When cooking pasta, cook it just shy of al dente.
  • Use Rao's or Carbone alfredo sauce for best results.
  • Use reserved pasta water to help bring everything together as you stir.

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