Katie Austin

Sundried Tomato Chicken Pasta

Sundried Tomato Chicken Pasta

If you’ve been looking to level up your pasta game, this cottage cheese blended sauce is such a game-changer. It’s packed with protein that will keep you feeling full even longer. Plus, I promise if you’re wary about the cottage cheese texture, once you blend it – you can’t even tell!

Serving Size: appx. 2-3 servings

2 cups cooked angel hair pasta

1.2 lbs chicken breast, diced

1 cup cottage cheese

1/4 cup half n half

1/2 lemon, to squeeze

1-2 garlic cloves

2 tablespoons butter

1 tablespoon olive oil

1/2 cup sundried tomatoes

1 tablespoon sundried tomato oil

1/2 cup peas

1/2 cup parmesan, grated

Optional: Basil

The recipe:

Dice up your chicken breast and well season it with Lawry’s salt, pepper, onion powder, and chili powder.

Cook the chicken on medium to high heat in olive oil for 3 min while stirring so each side of the chicken gets crispy. Turn down the heat to low to medium until the chicken cooks all the way through

Now let’s make our cottage cheese sauce. Blend together your cottage cheese, half n half, lemon, and garlic. Blend until creamy, ensuring there are no clumps.

Cook your angel hair according to the package in a separate pot.

Back to the cooked chicken-
Add your butter to the saute pan with the chicken, and once melted, add your cottage cheese sauce.

Mix in sundried tomatoes, a little of the oil from the sundried tomato jar, and peas then simmer.

Slowly stir in your grated parmesan.

Serve over your angel hair, top with some more parm and optional basil! xx