Ingredients
- 2 red bell peppers (cut in half, seeds and ribs removed. (I use roasted red pepper's in the jar)
- 1 cup low-fat cottage cheese
- 2 tablespoons chicken broth (canned)
- 1/2 cup grated Parmesan cheese
- 1 garlic clove, minced
- Salt and pepper
- 10 ounces broccoli, chopped (frozen, I use fresh, steamed and chopped)
- 12 ounces fettuccine pasta (whole wheat)
- 1/2 pound boneless skinless chicken breasts (2 breasts, cooked, sliced into strips, I zap mine in the microwave or you can use rotisserie chicken)
How to Make
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Step 1: Preheat oven to 450°F. Roast red peppers cut side down for 20 minutes, until skin is blackened and peeling away.
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Step 2: Remove from oven and let cool.
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Step 3: When they can be handled, peel off skin and cut pepper into long strips.
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Step 4: Set aside. (I use roasted red pepper's in the jar).
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Step 5: In blender or food processor, puree' cottage cheese and chicken broth until no curds remain, approximately 2 minutes.
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Step 6: Stir in Parmesan cheese and minced garlic.
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Step 7: Season with salt and pepper.
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Step 8: Set aside.
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Step 9: Cook broccoli in microwave according to package directions.
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Step 10: Cook fettuccine according to package directions.
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Step 11: Save 1/2 cup of pasta water before draining.
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Step 12: Drain and return pasta to bowl.
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Step 13: Stir in cheese sauce, peppers and broccoli.
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Step 14: Thin out sauce with reserved pasta water if needed.
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Step 15: Place chicken strips on top of pasta and serve.
We hope you enjoy this recipe!
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