Skinny Buffalo Chicken Alfredo Pasta

• Meat

  • 1 Chicken breasts, large
  • 2 tbsp Frank's

• Produce

  • 1/2 tsp Basil, dried
  • 1/2 tsp Garlic powder

• Pasta & Grains

  • 8 oz Fettuccine

• Baking & Spices

  • 1 tsp Cajun seasoning
  • 1 tbsp Cornstarch
  • 1 Pinch Salt
  • 1 Salt and pepper

• Dairy

  • 1 cup 1% milk
  • 1/2 cup Cottage cheese
  • 1/2 cup Parmesan cheese, grated

Found on mysequinedlife.com

Description

Ingredients

• 1-2 large chicken breasts, sliced into 3/4 thick strips
• 1-2 tsp cajun seasoning, or your preferred seasoning
• 1 cup 1% milk
• 1/2 cup cottage cheese
• 1 tbsp cornstarch
• 1/2 tsp garlic powder
• 1/2 cup grated Parmesan cheese
• Salt and pepper
• 2 tbsp Franks Red Hot Wings sauce, to taste
• 1/2 tsp dried basil
• 8 oz. (1/2 lb.) fettuccine (or your preferred pasta)
• Pinch of salt

Directions

• For the chicken: Preheat oven to 425 degrees F and line a baking sheet with foil. Spray foil with cooking spray. Place chicken strips on foil and season with cajun seasoning (or your desired seasoning). Cook for about 20 minutes, or until chicken is completely cooked through. Slice cooked chicken strips into pieces and set aside.
• For the sauce: Add milk, cottage cheese, cornstarch, garlic powder, Parmesan cheese, and salt and pepper to a food processor and process until smooth. Pour sauce into a small saucepan set over medium-low heat and stir in Franks Red Hot Wings sauce and dried basil. Stir so the hot sauce is evenly combined. Heat for about 10-12 minutes, stirring occasionally, until heated throughout and sauce has thickened slightly.
• For the pasta: While sauce is heating, add 6 cups of water to a large pot and place over high heat until boiling. Add a bit of salt to boiling water and add fettuccine. Let pasta cook for about 12 minutes for al dente noodles, stirring occasionally.
• Drain pasta and add it back to the pot. Pour in sauce and add sliced chicken. Stir so that sauce evenly coats chicken and noodles and serve.