Love chicken alfredo pasta? You’ll love it even more with this Tex Mex twist!
I really wanted to try something unique for dinner the other night, so I checked my list of recipe requests and this one really jumped out at me.
It’s a tiny bit time consuming (about an hour), but it’s fairly simple to make and completely delicious. The only thing to remember is to keep the sauce warm (not hot) and pour it on just prior to serving. It cools and thickened pretty quickly. But outside of that, this was so yummy!
HOW TO MAKE CHICKEN ALFREDO PASTA
Making this pasta is not hard. Especially with my secret ingredients, cottage cheese! Using cottage cheese totally cuts down on fat and calorie intake. You can use regular or low fat, it’s up to you. Just be aware that the lower in fat it is, the more processed it is. But the choice is yours. Both will work in this recipe.
The trick is to get the cottage cheese to melt. Keep a close eye on it and stir frequently. It’s not difficult, you just have to watch it closely.
I know using cottage cheese may sound gross to some people, but at the end of the day, it’s cheese! (more or less). It’s high in protein, low in fat, and it makes the most wonderful creamy sauces once you get the hang of working with it. I promise, you won’t regret it!
Note that this recipe assumes that you have already cooked your pasta. Also, the toppings are totally your choice. I give you suggestions in the recipe, but what you use is totally up to you and is not included in the nutrition data given below (which is not exact, just for the record.) I do my best to give you nutrition data that is as accurate as possible, but at the end of the day, I’m reliant on the food calculator I use and those are not always accurate. So use those numbers as a ballpark figure!
At any rate, this sauce is rich, creamy, and definitely less work than making regular, high-fat alfredo sauce. Enjoy!
MORE HEALTHY PASTA RECIPES:
CHICKEN ALFREDO PASTA (TEX MEX STYLE):
Chicken Alfredo Pasta (Tex Mex Style)
- 1/2 lb. cooked whole grain pasta
- 1 1/2 lb. boneless, skinless chicken breasts (3 breasts - shredded or cubed)
- 16 oz. container cottage cheese
- 1/2 cup salsa (no sugar added)
- 1/8 tsp. ground cumin
- 1/8 tsp. chili powder
- tomatoes (fresh, chopped)
- avocado (fresh, chopped)
- cilantro (fresh, chopped)
- olives (black, sliced)
- cheddar cheese (hand grated)
- In a double boiler, liquify the cottage cheese, stirring frequently. With some brands, this may not happen completely. You'll still have small chunks of cottage cheese left. But that's okay. You'll be blending it anyway.
- Put the warm cottage cheese and the rest of the sauce ingredients in a blender and blend until smooth. If you feel the sauce is too thick, feel free to add a splash or two of milk until you reach your desired constancy.
- In a large mixing bowl, combine your pasta, chicken and any toppings you'd like to add. Mix well.
- Put your pasta mix on a plate and pour some sauce over the top to serve. Serve quickly as the sauce cools off fast.
- NOTE: If using avocados, you may want to top the sauce with the avocado as mixing it in can make it rather mushy.