High Protein Truffle Mac Chicken Pasta

4 meals

From a reel by Hunt4shredz — watch the original

Ingredients

• 1.5 lb (680g) chicken breast, diced
• 1 tsp olive oil (5g)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt & pepper
• Salt & pepper
• Juice of 1/2 lemon
• 8 oz elbow pasta (dry)
• save 1/2 cup pasta water before draining
• 1 cup (240g) low-fat cottage cheese
• 1/2 cup (120g) nonfat Greek yogurt
• 1/2 cup (56g) reduced-fat shredded mozzarella
• 1/4 cup (25g) grated parmesan
• 1–2 tsp truffle oil
• 1 tsp garlic powder
• Salt & pepper to taste
• Salt & pepper to taste
• Fresh parsley
• Extra parmesan
• Light drizzle of truffle oil on top

Instructions

1. Season diced chicken with garlic powder, onion powder, paprika, salt, and pepper.
2. Sauté the chicken in olive oil over medium-high heat until golden and fully cooked.
3. Stir lemon juice into the chicken and set aside.
4. Boil the elbow pasta according to package instructions, reserving 1/2 cup of the pasta water before draining.
5. Combine cottage cheese, Greek yogurt, mozzarella, parmesan, reserved pasta water, truffle oil, garlic powder, salt, and pepper in a blender.
6. Blend the sauce ingredients until the mixture is completely smooth.
7. Pour the blended sauce into a pan over low heat, stirring constantly until warm and creamy, being careful not to overheat.
8. Combine the cooked pasta and chicken with the warm sauce.
9. Top with parsley, extra parmesan, or a drizzle of truffle oil if desired.