Cooked - High Protein Chicken & Broccoli Alfredo Bake

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High Protein Chicken & Broccoli Alfredo Bake

1.0

2 lbs boneless, skinless chicken breasts

½ can Cannellini beans

½ box Barilla Protein+ pasta

1 large bag of broccoli florets

1 cup low-fat cottage cheese

1 cup milk

½ cup light cream cheese

3 Garlic & Herb Laughing Cow cheese wedges

½ cup shredded Parmesan cheese

1½ cups part-skim mozzarella cheese

1 tsp garlic powder

1 tsp onion powder

½ tsp salt

½ tsp black pepper

Preheat oven to 425°F.
Place the chicken breasts on a sheet pan and season with a little salt, pepper, garlic powder, and onion powder.
Add broccoli florets to a sheet pan with olive oil, salt, pepper, and garlic powder.
Bake chicken for 18-20 minutes and the broccoli for 12-15 minutes. Chicken should reach 160°F then let it rest for at least 10 minutes before shredding it. The broccoli should be tender with lightly crisp edges.
Cook half the Barilla Protein+ pasta according to the package directions and drain.
Blend together the cottage cheese, milk, cream cheese, Laughing Cow wedges, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until smooth.
Add the cooked pasta, shredded chicken, broccoli, and Alfredo sauce to a large baking dish and mix until everything is evenly coated. Transfer it to a baking dish.
Top with the mozzarella cheese.
Bake at 375°F for 20 minutes.
Optional: Broil for 2–3 minutes for a golden brown top.

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Created 3 weeks ago

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