Serves 15
Directions
- 1Flatten out chicken breasts
- 2Season with some salt and blackening seasoning.
- 3Add to a pan with some olive oil and butter.
- 4Let it sit for about five minutes, let it form that beautiful blackend crust. Repeat on both sides.
- 5Place all your chicken to the side and then immediately add in some diced onions and bell peppers.
- 6Add in some butter and minced garlic and cook until caramelized.
- 7Add in a little bit of dijon mustard then toss in your diced cook chicken from earlier.
- 8Pour over the blended high protein cheese sauce.
- 9Cook two pounds of pasta, and make sure to save some pasta water, about a cup and a half here.
- 10Add in your pasta and mix.
- 11Add in some chives, a little bit of mozzarella cheese and you're good to go.
Ingredients
- 1344 g chicken breast, salted Blackened or Cajun Seasoning
- 20 g Olive Oil
- 15 g Butter
- 2 diced sweet onions
- 4 diced bell peppers
- 10 cloves minced garlic
- 30 g butter
- 30 g Dijon mustard
- 896 g rigatoni
- 2 cups starchy pasta water
- 800 g 2% blended cottage cheese
- 180 g parmigiano reggiano
- 120 g 1/3 fat cream cheese
- 240 ml fat free milk
- to taste Salt & pepper
- Handful chives
- 60 g Mozzarella
Equipment
pan
Tips
- This recipe is made entirely in one pan.
- Can store it frozen and reheat it in 5 minutes.
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