Ingredients:
4 oz grilled or baked chicken, sliced or diced (2/3 Leaner)
For Alternative Pasta:
1 1/2 cups palmini noodles (3 Greens)
1 tsp olive oil (1 Healthy Fat)
1/4 tsp dried basil (1/2 Condiment)
Alfredo Sauce:
1/2 cup 1% cottage cheese (1/3 Lean)
1/2 tsp garlic powder (1 Condiment)
1 tbsp Kraft grated Parmesan cheese (1 Condiment)
1 tbsp unsweetened almond milk (1/16 Condiment)
1/4 tsp Fresh ground pepper, (1/2 condiment)
1/4 tsp red chili flakes (1/2 condiment)
Directions:
Measure out 1 1/2 cups of palmini noodles. Rinse and drain them.
Add 1 tsp olive oil to a medium skillet and heat over medium-high heat. Add palmini noodles to the oil and warm up until palmini gets tender for about 2 minutes. Add basil and any other additional seasonings such as salt, pepper, or garlic powder if desired. Put on a plate and set aside.
To make Alfredo sauce, combine cottage cheese, garlic powder, Parmesan cheese, almond milk and pepper in a small blender until mixture is smooth and creamy. Pour into a microwave safe dish and heat until warm (about 45 sec to 1 min), stopping the microwave every 15 seconds to stir. Make sure the cottage cheese doesn't get too hot because cottage cheese and heat do not mix well. It will start to separate, get stringy, and watery. Once it was mixed with the squash and chicken, I had no problems with it when re-heating.
Place cooked diced chicken over palmini noodles and then pour warm sauce on top. Sprinkle over red chili flakes. Enjoy!
1 Serving with 1 Lean, 3 Greens, 3 Condiments, and 1 Healthy Fat
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