Cottage Cheese Alfredo
- 640
- CALORIES
- 67g
- PROTEIN
- 60g
- CARBS
- 13g
- FAT
Macros are per serving and do not change when you scale.
Ingredients
- 160g (5.5 oz) chicken breast
- 70g (2.5 oz) pasta, dry
- 120g (1/2 cup) cottage cheese, 2%
- 20g (1/4 cup) parmesan, finely grated
- 2 garlic cloves (6g), minced
- Pinch of grated nutmeg, 1/2 tsp fine salt, 1/4 tsp black pepper
- 2 tbsp (30ml) water, for blending; 1 tbsp salt for the pasta water
Method
- Blend the cottage cheese with the 2 tbsp water until completely smooth - 30 seconds, scraping down once. Any lumps left now will still be lumps on the plate; they do not cook out.
- Boil the pasta in well salted water and reserve a mug of the water before draining.
- Season and sear the chicken over medium-high, 5 min a side, to 74C / 165F. Rest it 5 min, then slice.
- Soften the garlic in the same pan over LOW heat for 60 seconds without letting it colour.
- Pour in the blended cottage cheese and warm it gently, stirring. Never let it reach a simmer - cottage cheese splits into grains the instant it boils.
- Stir in the parmesan, nutmeg and pepper until glossy.
- Add the pasta with a splash of its water and toss to coat, then top with the sliced chicken.
Tip: blend it, then keep it below a simmer. Those two rules are the entire difference between alfredo and a pan of scrambled cheese.
EquipmentBlender, pan for the pasta, 24cm / 9in skillet
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KeepsFridge 3 days. Reheat over low with a splash of water, stirring - high heat will split it even after cooking.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.