Blacken the chicken breast with blackened or Cajun seasoning using olive oil and butter in a pan
Dice sweet onions and bell peppers, mince garlic cloves
Sauté vegetables and aromatics with butter and Dijon mustard in the same pan
Cook rigatoni for approximately 80% of the time shown on the box
Reserve approximately 2 cups of starchy pasta water
Blend cottage cheese, parmigiano reggiano, cream cheese, and fat free milk together to create the Alfredo sauce
Season sauce with salt and pepper to taste
Combine blackened chicken, vegetables, pasta, and Alfredo sauce in the pan
Add reserved pasta water as needed to reach desired consistency
Garnish with chives and mozzarella
Store in freezer for up to 3-4 months
Reheat in microwave with a splash of milk or broth when ready to serve
