Blackened Chicken Alfredo (One Pan)

Ingredients (raw weights)

• 1344 g chicken breast, boneless skinless, raw
• 20 g olive oil, as sold
• 15 g butter, salted, as sold
• 300 g onion, raw
• 675 g bell pepper, raw
• 30 g butter, salted, as sold
• 30 g mustard, as sold
• 896 g pasta, dry (uncooked)
• 800 g cottage cheese, 1% low fat, as sold
• 180 g parmesan cheese, grated, as sold
• 120 g cream cheese, light (low fat), as sold
• 247 g milk, skim, as sold
• 0.5 g salt, dry
• 0.5 g chives, raw
• 60 g mozzarella/pizza cheese, light shredded, as sold
• 14 g paprika, dry
• 6.9 g onion powder, dry
• 6.2 g garlic powder, dry
• 2.3 g black pepper, dry
• 1 g oregano, dried, dry
• 0.5 g thyme, dried, dry
• 1.4 g chili powder, dry

Steps

1. Flatten out the chicken breasts and season with salt and blackening seasoning. Add to a pan with olive oil and butter. Let it sit for about 5 minutes to form a blackened crust, then repeat on both sides. Remove all the chicken and set aside.
2. Immediately add the diced onions and bell peppers to the pan. Add butter and minced garlic and cook until caramelized. Add Dijon mustard, then toss in the diced cooked chicken.
3. Blend the cottage cheese, Parmigiano Reggiano, cream cheese, fat free milk, salt and pepper together for the alfredo sauce. Pour over the chicken and vegetables.
4. Cook the rigatoni for about 80% of the box time, saving about 1½ cups of pasta water. Add the pasta to the pan and mix, adding pasta water as needed.
5. Add chives and mozzarella cheese. Serve or portion out for meal prep.