Part 4/6:
For the creamy Alfredo sauce, a blender is essential. Combine 300g of cottage cheese with 200g of unflavored nonfat Mediterranean yogurt—any additional yogurt can be used to balance the cottage cheese to reach a total of about 500g. Add approximately 50g of Parmesan cheese to enhance the flavor, and pour in 100ml of milk for creaminess. Blend all ingredients until smooth and set the sauce aside.
Cooking the Dish
With all components prepared, it’s time to start cooking. Use a pan sprayed with olive oil and heat it to medium-high, cooking the chicken until fully done. As the chicken cooks, also start boiling your pasta.
Once the chicken is nearly cooked, introduce 150ml of chicken broth to the pan. This broth adds moisture and flavor to the dish.