High Protein Chicken Broccoli “Alfredo” Pasta
Nutrition info (recipe makes three servings): 375 calories, 9.2g fat (3.4g sat fat), 34.6 carbs, 4.1g fiber (30.5g net carbs), 41.1 g protein.
This is my new favorite pasta to make because it’s SO tasty, high in protein, and has fresh vegetables. Don’t take my word for it, though. Make it yourself and tell me how you like it!
Ingredients:
4oz Protein pasta of your choice (I used Ancient Harvest Red Lentil Rotini. I also like Barilla Plus Protein Pasta)
2.5 cups broccoli florets
8 medium white mushroom sliced (optional)
8 oz boneless skinless chicken breast cooked, shredded, chopped, cubed (however you like chicken in your pasta) - see how I cooked mine below. (If you’re pressed for time, buy a rotisserie chicken and rip it apart)
1/2 to 3/4 cup cottage cheese of your choice blended (I use my immersion blender in the container which makes clean up much easier)
1/4 cup shredded/grated Romano or parmesan cheese
1 tsp extra-virgin olive oil (EVOO)
2 cloves minced garlic
1/2 package of Isagenix Collagen Bone Broth (this adds protein and is a game changer for flavor)
Season however you want, but I used salt, pepper, paprika, and cayenne pepper (I like a little kick)
Directions: (in whatever order works best for you - there are three things to do before putting it all together)
Cook pasta according to package directions, save 1/4-1/2 cup of pasta water
Cook vegetables. I added mushrooms to a skillet with some EVOO and sautéed until done. Cook broccoli your favorite way. I put it in a large skillet with a little bit of EVOO and the mushrooms for a few minutes, then add water and cover with a lid to steam until it’s to my liking)
Prepare sauce: blend cottage cheese, then add cheese and garlic. Mix bone broth with saved pasta water then mix it in with the rest of the sauce ingredients.
Add chicken, pasta, and sauce to large skillet and combine.
I cooked the chicken in the air fryer after seasoning it with salt, pepper, paprika, and cayenne pepper. Using a meat thermometer is a game changer when it comes to cooking chicken without drying it out. Mine is similar to this. Make sure you cook the chicken to an internal temperature of 165 degrees F.
I added seasoning once the veggies were done.
Collagen Bone Broth adds so much flavor
I made another batch using penne, so I had dinner for the rest of the week! It even freezes well.
If you end up making this, please leave a comment and tell me how you liked it! What modifications did you make? Tell me all the things!
Happy Trails,
Stacey and Jade
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