4 oz grilled or baked chicken, sliced or diced (2/3 Lean)
For Alternative Pasta:
1 1/2 cups yellow squash and/or zucchini when cooked (3 Greens)
1 tsp olive oil (1 Healthy Fat)
1/4 tsp dried basil (1/2 Condiment)
1/2 cup 1% cottage cheese (1/3 Lean)
1/2 tsp garlic powder (1 Condiment)
1 tbsp. Kraft grated Parmesan cheese (1 Condiment)
1 tbsp. unsweetened almond milk (1/16 Condiment)
Fresh ground pepper, if desired
Prepare your squash. You can peel your squash so that it resembles pasta or leave the peel on to add more color to the dish. I like to leave it on because the peel has extra fiber that can regulate your digestive system. Cut the ends off and discard. Next decide which gadget you want to use to make your noodles. Measure out 1 1/2 cups.
Add 1 tsp olive oil to a medium skillet and heat over medium-high heat. Add spiraled squash to the oil and cook until squash gets tender for about 3 minutes. Add basil and any other additional seasonings such as salt, pepper, or garlic powder if desired. Put on a plate and set aside.
To make Alfredo sauce, combine cottage cheese, garlic powder, Parmesan cheese, almond milk and pepper in a small blender until mixture is smooth and creamy. Pour into a microwave safe dish and heat until warm (about 45 sec to 1 min), stopping the microwave every 15 seconds to stir. Make sure the cottage cheese doesn’t get too hot because cottage cheese and heat do not mix well. It will start to separate, get stringy, and watery. Once it was mixed with the squash and chicken, I had no problems with it when re-heating.
Place cooked diced chicken over squash noodles and then pour warm sauce on top. Enjoy!
1 Serving with 1 Lean, 3 Greens, 2.5 Condiments, and 1 Healthy Fat