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Description
A high-protein version of chicken Alfredo bake using cottage cheese blended into a creamy sauce for a lighter, nutritious pasta dish topped with mozzarella.
Ingredients
- 8 ounces protein-enriched penne pasta
- 1 pound cooked chicken breast, shredded
- 2 cups cottage cheese
- ½ cup skim milk
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- Pinch of salt and black pepper
Instructions
- Boil the pasta in salted water until it is just shy of al dente, as it will continue to soften in the oven.
- While the pasta cooks, place the cottage cheese, milk, garlic powder, and parmesan in a blender and process until completely smooth and velvety.
- In a large mixing bowl, toss the cooked pasta and shredded chicken with the blended alfredo sauce and red pepper flakes.
- Transfer the mixture to a greased 9×13-inch baking dish and top with an even layer of mozzarella cheese.
- Bake at 400°F for approximately 20 minutes until the cheese is golden brown and the sauce is set.