NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup low-fat cottage cheese

2 oz whole wheat fettuccine

1 tbsp grated parmesan cheese

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with half of the sea salt, black pepper, and garlic powder.

• 3

  Heat the olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked, then set aside to rest before slicing.

• 4

  In a high-speed blender, combine the cottage cheese, parmesan cheese, and the remaining salt, pepper, and garlic powder until completely smooth.

• 5

  Mince the garlic clove and sauté it in the same skillet used for the chicken over low heat for 1 minute until fragrant.

• 6

  Lower the heat to low and pour the blended cottage cheese mixture into the skillet, stirring constantly for 1-2 minutes to warm through without boiling.

• 7

  Toss the cooked fettuccine into the sauce, adding a splash of pasta water if needed to reach a creamy consistency.

• 8

  Top the pasta with the sliced chicken and garnish with freshly chopped parsley before serving.