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Cottage Cheese Chicken Alfredo
Linguine and zucchini noodles in a blended cottage cheese sauce.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
7WW Pointsper serving
From the supplied recipe card; brands and substitutions may change Points.
What you’ll need.
For 4 servings. Check off ingredients as you go.
Let’s make it.
- Heat a large pot of salted water to boiling on high. Cook linguine according to package directions.
- Just before draining the pasta, reserve 1/4 cup pasta cooking water. Stir the zucchini noodles into the pot, then drain immediately.
- While the pasta cooks, puree the cottage cheese, milk, garlic, 1 Tbsp Parmigiano-Reggiano, salt and pepper in a blender until smooth.
- Toss the drained pasta-zucchini mixture with the cheese sauce. If the sauce is too thick, add a splash of reserved pasta water and toss to coat.
- Divide among 4 plates. Top each with 4 oz chicken and 1 tsp Parmigiano-Reggiano. Add black pepper, if desired.
Keep the original close.
Ingredients and directions are transcribed from the supplied recipe card. The PDF includes the original layout, serving notes and any nutrition or WW Points estimates.
Open original PDF ↗Total time includes the stated rest or chill time where provided. When a cook time is a range, the longer time is shown.