Ingredients
-
1 cup low fat cottage cheese
-
2 tablespoons canned chicken broth
-
1/2 cup parmesan cheese, grated
-
salt and pepper
-
10 ounces frozen broccoli, chopped (I use fresh, steamed and chopped)
-
12 ounces whole wheat fettuccine
-
2 cooked boneless chicken breasts, sliced into strips (I zap mine in the microwave or you can use rotisserie chicken)
-
1 garlic clove, minced
-
2 red peppers, cut in half, seeds and ribs removed. (I use roasted red pepper's in the jar)
Instructions
- Preheat oven to 450 degrees. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away.
- Remove from oven and let cool.
- When they can be handled, peel off skin and cut pepper into long strips.
- Set aside. (I use roasted red pepper's in the jar).
- In blender or food processor, puree' cottage cheese and chicken broth until no curds remain, approximately 2 minutes.
- Stir in Parmesan cheese and minced garlic.
- Season with salt and pepper.
- Set aside.
- Cook broccoli in microwave according to package directions.
- Cook fettuccini according to package directions.
- Save 1/2 cup of pasta water before draining.
- Drain and return pasta to bowl.
- Stir in cheese sauce, peppers and broccoli.
- Thin out sauce with reserved pasta water if needed.
- Place chicken strips on top of pasta and serve.