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Prep: combine seasoning blend - 1 tspn garlic, ½ tspn Salt, couple cracks of pepper, ½ tspn onion, ½ tspn paprika, ¼ tspn rosemary
Cook the fettuccine pasta according to package instructions.
In a separate bowl, mix together the Parmigiano-Reggiano, 1% milk, 2% cottage cheese, garlic powder, salt, and pepper.
Dice the raw chicken breast and season with the garlic, salt, pepper, onion, paprika, and rosemary.
Cook the chicken in a skillet with the olive oil and lemon juice.
Drain the pasta, reserving 30g of the pasta water.
Add the pasta water to the cheese sauce and mix well to combine.
Add the cooked pasta to the cheese sauce and toss to coat.
Macros (per serving):
Calories: 500
Protein: 56g
Carbs: 45g
Fat: 13g