Garlic Butter Chicken Alfredo

Ingredients

• 2 tsp Onion powder
• 900 g Chicken breast
• 30 g Parmigiano reggiano
• 2 tsp Garlic powder
• 120 g 1/3 fat cream cheese
• 672 g Pasta, cooked to 50%
• 30 g Butter
• 120 ml Water
• 1 Salt & pepper to taste
• 240 ml Milk
• 120 g Parmigiano reggiano
• 1 tbsp Salt
• 1 tsp black pepper
• 2 tbsp Garlic purée
• 1 Juice of 1 lemon
• 1 Dash crushed red pepper
• 800 g 2% blended cottage cheese
• 2 tsp Kinder roasted garlic brown butter seasoning

Method

1. 0

   Cook on high for 2-3 hours or low for 5-6 hours

2. 1

   Cook pasta to 50%

3. 2

   Add ~120ml pasta water

4. 3

   Cook for 15-20 minutes

5. 4

   Allocate to 10 equal sized containers

6. 5

   Store in the freezer

7. 6

   Microwave for ~4 minutes to reheat

8. 7

   Add 2-3 tablespoons of milk when reheating if sauce absorbs during reheat

Nutrition Facts

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