Cottage Cheese Alfredo Sauce with Chicken and Broccoli
RECIPE (gluten free option*):
-olive oil
-1 lb chicken breast, cut into bite sized pieces
-1/2 lb pasta (*sub gluten free)
-1 lb broccoli florets (cut down any that are really large)
for the alfredo sauce:
-1 cup full-fat cottage cheese
-1 cup milk (i used 2%)
-1/2 cup packed grated parmesan + more to top
-1/2 tsp garlic powder
-1/2 tsp onion powder
-salt + pepper to taste
-1/2 tbsp arrowroot starch (or corn starch) + 1/2 tbsp water (increase both to 1 tbsp if you want the sauce thicker)
bring a large pan to medium heat. once hot, add oil. then add chicken & season with salt + pepper. let cook, undisturbed for 3-4 minutes. flip and continue cooking for another 4 minutes or until done through. remove chicken from pan. cook pasta according to package directions and steam broccoli until tender. meanwhile, add all alfredo sauce ingredients to a blender (except for the arrowroot + water) & blend until smooth. pour the alfredo sauce into the pan that you cooked the chicken in and bring it to medium-low. let that warm up for a few minutes and then add in the arrowroot starch slurry. stir until smooth and let that thicken for about 5 minutes. then, add in cooked broccoli, chicken and pasta. toss it all together and garnish with fresh parm & pepper. enjoy!
California Dreaming Pasta Toss
This ain't your grandma's old-fashioned spaghetti. While grandma's traditional pasta is always delicious, sometimes we want to try something new. Our California Dreaming Pasta Toss is one of the best pasta recipes you've never heard about.
Click here for the full recipe:
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About The Mr. Food Test Kitchen
The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers.
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Traditional Italian: Creamy 3-Cheese Toasted Walnut Pasta
Sue Mallick with Food City presents a fresh recipe for Creamy 3-Cheese Toasted Walnut Pasta at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See foodcity.com for complete recipe details.
Ingredients:
1 lb dried tri-color pasta; 2/3 cup ricotta cheese; 1/2 cup crumbled gorgonzola cheese; 1/4 cup shredded parmesan cheese; 2 tbsp softened butter; 3/4 cup thawed frozen peas; 3/4 cup toasted and chopped walnuts; 1/2 tsp salt; 1/2 tsp pepper
Cook pasta; drain, reserving 1/4 cup of hot cooking liquid. In a bowl, stir together Ricotta, Gorgonzola, and Parmesan, plus butter. Stir in peas, walnuts, salt and pepper. Quickly stir in reserved cooking liquid, add to hot pasta Toss to coat all ingredients.
Erwan Makes 3 Healthy Pasta Recipes
Carbs have been vilified so much that people who want to lose weight started to fear them. Fear no more with these 3 flat pasta recipes from Erwan!
Check out IDEAL Gourmet Pasta's socials here:
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Intro (0:00)
Spinach Baked Linguine (2:21)
1/4 kg IDEAL LINGUINE, cooked according to package directions
2 tbsp butter
1 pc onion, chopped
2 cloves garlic, minced
100 g fresh button mushrooms, sliced
2 cups baby spinach
salt and pepper
2 tbsp all-purpose flour
1 cup water
1/2 cup yogurt
1/4 cup grated parmesan
1 cup shredded mozzarella
fresh parsley, chopped
Puttanesca Fresca (7:05)
1/2 kg IDEAL LINGUINE, cooked according to package directions
3 tbsp BORGES OLIVE OIL
1/4 kg boneless & skinless chicken breast fillet
salt and pepper
1 cup cherry tomatoes, cut in half
1/4 cup pitted olives
1/4 cup chopped fresh parsley
3 tbsp capers, drained
2 cloves garlic, grated finely
2 tbsp red wine vinegar
3-1/2 tbsp BORGES OLIVE OIL
salt
Light Beef Stroganoff (9:52)
1/2 kg IDEAL FETTUCINE, cooked according to package directions
6 tbsp BORGES OLIVE OIL
1/4 kg sirloin, cut into strips
salt and pepper
1 pc small onion, chopped
1/2 cup sliced fresh button mushrooms
3 tbsp Worcestershire sauce
1 tbsp dijon mustard
2 tbsp all-purpose flour
2 tbsp unsalted butter
2 cups light beef broth
2 tbsp sour cream
1/2 cup greek yogurt
salt and pepper
chopped fresh parsley
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Lobster with Garlic Parmesan Spaghetti
Clearwater Seafoods and Andy's East Coast Kitchen have teamed up to develop and share this delicious recipe featuring Clearwater Raw Lobster Meat. Visit for the full recipe.
Wild Garlic Pasta | Tasty Business
Wild garlic puree
4 litre tub of loosely packed wild garlic leaves
Remove the stalks
Blanch in boiling salted water for 10 seconds
Remove and put straight in iced water, when cold remove and squeeze dry.
Blend until smooth puree. Place the puree in muslin cloth (or a tea towel) and squeeze as much liquid out as possible. It is now ready to use in the pasta dough
Wild Garlic pasta dough
Flour 500g
Olive oil 20g
Egg Yolk 120g
Wild Garlic Puree 160g
Put the flour and salt in a food processor and turn it on.
Mix the nettle puree, yolks and olive oil, pour into the machine whilst it’s running, through the funnel.
Once all the nettle mix has been incorporated, pour the dough (which will be crumbly) out on to a clean work surface. Gather the dough together with your hands and begin to knead the dough quickly until it comes together. Wrap the dough in tin foil and put in the fridge for a minimum of 30 minutes (it can be made the day before using).
Take the dough from the fridge and allow to come to room temp, approx. 30 mins.
Set up your pasta machine.
With a rolling pin roll out the dough so it is thin enough to go through your pasta machine.
Pass the dough through the widest setting on the machine, then fold your dough from each end into the middle to create neat rectangle. Then continue to pass you dough through the machine make the setting narrower each time, until the desired thickness is achieved.
I like to cut the pasta into 12” sheets and then pass through a tagliatelle cutter attachment. Place on a tray lined with semolina, and toss some more semolina over the top of the pasta.
Wild garlic butter (optional)
Butter 500g (soft)
Wild garlic leaves 2 large handfuls (stalks removed)
Maldon salt 1 tsp
Blend in food processor for 3 mins until vibrant green
Store in the fridge or freezer
To finish
Parmesan 200g
Butter or (Wild garlic butter) 100g
Juice ½ lemon
Black pepper & salt
Cook the tagliatelle in boiling salted water for 2 mins
Place butter in a sauté pan with a ladle of pasta water and bring to a boil.
Add the tagliatelle to the garlic emulsion and toss until the sauce is a coating consistency for around 1min, you may need to add a little more pasta water as you go. Add half the freshly grated parmesan to the pasta toss well and season with lemon juice, black pepper and salt.
Place on hot plates and generously cover with freshly grated parmesan