From our featured blog this week "The Gracious Pantry", you can go directly to her recipe HERE, and see more of her special tips and why she came up with this recipe.
Clean Eating Chicken Tex Mex Alfredo Pasta
(Makes 8 servings)
1/2 lb. cooked whole wheat pasta
3 cooked, large, boneless, skinless chicken breasts, shredded or cubed
1 (16 oz.) container plain, low-fat cottage cheese
1/2 cup salsa, no sugar added
1 dash cumin (optional)
1 dash chili powder (optional)
Chopped, fresh tomatoes
Chunks of avocado
Shredded cheddar cheese
Step 1 – In a double boiler, liquefy the cottage cheese. With some brand, this may not happen completely. You’ll still have chunks of cottage cheese left. But that’s okay. You’ll be blending it anyway.
Step 2 – Put the warm cottage cheese and the rest of the sauce ingredients in a blender and blend until smooth. If you feel the sauce is too thick, feel free to add a splash or two of milk until you reach your desired constancy.
Step 3 – In a large mixing bowl, combine your pasta, chicken and any toppings you’d like to add. Mix well.
Step 4 – Put your pasta mix on a plate and pour some sauce over the top to serve. Serve quickly as the sauce cools off fast.
NOTE: If using avocados, you may want to top the sauce with the avocado as mixing it in can make it rather mushy.
Eat and Enjoy!
1 serving = 1/8 the recipe
NOTE: Data does not include toppings.
Total Fat: 5 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 39 mg
Sodium: 291 mg (This can be lowered with low or no-sodium salsa)
Carbohydrates: 23 gm
Dietary fiber: 3 gm
Sugars: 3 gm
Protein: 28 gm
Estimated Glycemic Load: 14