Lighter Chicken Alfredo

Ingredients

• 8 oz (227 g) dry fettuccine or penne
• 1 lb (454 g) chicken breast
• 1 cup (226 g) cottage cheese
• 1/2 cup (120 ml) milk
• 1/2 cup (50 g) grated parmesan
• 3 cups (270 g) broccoli florets (optional)
• 1 tsp avocado oil; 3 cloves garlic; salt and lots of black pepper

How to make it

1. Prep everythingFill a large pot with water and bring it to a boil over high heat. Peel the 3 cloves of garlic. Cut the broccoli into bite-size florets, and pat the 1 lb (454 g) of chicken dry with paper towels. If the breasts are thicker than 1 inch (2.5 cm), pound them to an even thickness so they cook evenly.
2. Cook pasta and broccoliAdd a big pinch of salt to the boiling water, then add the 8 oz (227 g) of pasta and cook for the time on the box. Add the 3 cups (270 g) of broccoli for the last 3 minutes, until bright green. Before draining, scoop out 1/2 cup (120 ml) of the starchy pasta water and set it aside, then drain.
3. Sear the chickenSeason the chicken on both sides with salt and pepper. Heat the 1 tsp of avocado oil in a large 12-inch (30 cm) skillet over medium heat until it shimmers, then add the chicken and sear (cook without moving it) 6 to 7 minutes per side, until golden brown and it reads 165°F (74°C) in the thickest part.
4. Rest and sliceMove the chicken to a cutting board and let it rest 5 minutes so the juices stay inside. Then slice it into thin strips.
5. Blend the saucePut the 1 cup (226 g) of cottage cheese, 1/2 cup (120 ml) of milk, 1/2 cup (50 g) of parmesan and the garlic in a blender. Blend on high 1 to 2 minutes, until completely smooth and silky with no curds left.
6. Toss over low heatPut the pasta and broccoli back in the empty pot over low heat and pour in the sauce. Toss gently for 1 to 2 minutes, adding pasta water a splash at a time, until the sauce is creamy and coats the noodles. Keep the heat low, because high heat makes the cheese grainy.
7. Serve it upDivide between 4 bowls, top with the sliced chicken, and finish with lots of black pepper. Leftovers keep in the fridge up to 3 days, and reheat best in the microwave with a splash of milk or water.