High Protein Broccoli and Chicken Alfredo

A comforting classic. Who can go wrong with pasta and cheese? Using cottage cheese for some extra protein, as well as chicken and broccoli for fiber, makes it the perfectly balanced, full meal.

• Cavatappi, fettuccine, or penne pasta 

• 1 cup cottage cheese 

• ¼ cup grated Parmesan cheese

• ¼ cup milk

• Spices: Salt, pepper, garlic powder, onion powder, paprika 

• 3-4 chicken breasts

• 1 head broccoli 

1. Preheat the oven to 350 F/180 C. Chop the head of broccoli into florets. Add your chicken breasts as well as the broccoli onto a large sheet pan, add a drizzle of oil, salt, and pepper and bake for 25 minutes. To check chicken, use a knife to cut through the thickest end of the breast to check that meat is no longer pink. 

2. Boil a large pot of water and add one box of pasta of choice according to package instructions.

3. In a blender, combine cottage cheese, Parmesan cheese, milk and spices. Blend until smooth 

4. When chicken and broccoli are cooked, remove from oven and dice chicken on a cutting board. 

5. Add chicken and vegetables into a frying pan along with the blended sauce. Fold together until fully combined and heated throughout. 

6. Drain the pasta, reserving a ½ cup of pasta water. Add cooked pasta to the frying pan and stir to combine all together. 

7. If the sauce is too thick, add pasta water as needed.

8. Divide evenly into 4-6 meal prep containers. 

9. Refrigerate for up to 4-5 days. When ready to eat, microwave for 1 to 1 ½ minutes.