This main entree comes together fast with a handful of ingredients, once you make the sauce. My Cottage Cheese Alfredo Sauce makes the dish both lighter and higher in protein.
Ingredients
- ½ cups cottage cheese: 1 piece
- ½ cups evaporated milk: 1 piece
- ½ ounces freshly grated Parmesan cheese: 3 piece
- granulated garlic: 0.25 tsp
- pinch ground white pepper: 1 piece
- fresh parsley: 1 Tbsp (chopped)
- butter: 1 Tbsp
- garlic: 2 clove (minced)
- salt: 0.5 tsp
- pinch freshly ground black pepper: 1 piece
- uncooked rotini pasta: 3 cups
- chicken broth: 1 cup
- broccoli: 1 cup (chopped)
- skinless, boneless chicken breast: 1 piece (6 ounce, cubed)
- italian seasoning: 0.5 tsp
- salt and freshly ground black pepper: (to taste)
- freshly grated Parmesan cheese: 0.25 cup
Metric Conversion
Stages of cooking
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Add cottage cheese and evaporated milk to the jar of a Vitamix blender (or other high-powered blender); blend on high until smooth, about 30 seconds.
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Pour cottage cheese mixture into a sauce pan over medium high heat. Stir in Parmesan cheese. garlic, and white pepper. Cook, stirring often, until sauce has thickened, 15 to 20 minutes; stir in parsley. Set aside.
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Preheat the oven to 375 degrees F (190 degrees C).
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Place butter in an 8x8-inch baking dish; microwave on Medium until melted, about 30 seconds.
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Sprinkle minced garlic, the 1/2 teaspoon salt, and the pinch black pepper over melted butter. Add rotini pasta evenly into the dish; pour chicken broth over pasta. Layer chopped broccoli on top.
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Sprinkle the cubed chicken pieces with Italian seasoning, salt, and pepper. Place chicken pieces on top of broccoli. Pour Alfredo sauce evenly over the casserole. Cover tightly with aluminum foil.
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Bake in the preheated oven until pasta is tender, about 50 minutes.
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Remove foil; sprinkle casserole with Parmesan cheese. Turn on the broiler and broil until golden, about 2 minutes.
