Finally, a chicken alfredo recipe I can get behind, without it all going directly TO my behind. This super simple recipe is delicious, nutritious and diet-friendly. Low in Calories and high in taste, everyone is going to want your secret when you serve this dish.
1 Cup Fat Free Milk or Lactose Free Milk / 1 Cup Cottage Cheese / 2 tsp Parmesean Cheese / 5 cloves of roased garlic / Salt and Pepper to taste/ 1 Bag spinach / 1 Cup Panko
Take 2 Boneless Chicken Breasts brush with olive oil, salt and pepper and bake for 20 minutes at 350. Cut into cubes when cooled.
Blend all of the listed ingredients, except spinach and panko in a blender or food processor, blend well. Cook Your Noodles , drain. Put 6 ounces of spinach in a large bowl, add the noodles and the cooked chicken, Stir. Mix in the sauce from the blender.
Take one cup Panko bread crumbs and add a pinch of salt and pepper, and 1 Tbsp of Olive oil. Mix with a fork. Place noodle mixture into a large glass baking dish as shown right, sprinkle the bread crumb mixture over the top, and bake at 400 degree’s for 10-15 minutes.