Now, let me start this off by saying, after my experience with cottage cheese brownies, I’m very skeptical of anything made with cottage cheese. Anything.
But, I really wanted to try a new Alfredo sauce, and happened to find at The Gracious Pantry (of course, where else would I find it?) a recipe for Tex Mex Alfredo. Main ingredient? Cottage cheese. I stared at the web page for a few minutes before finally saying “Aw hell, let’s give it a shot.”
Apparently, I actually do have a double boiler. Where it came from, I haven’t a clue. I just know I opened my pot cupboard and there it was, staring back at me. (Thanks Santa?).
Cottage cheese can be a pain in the ass to cook with. It’s temperamental. Think of a three-year old in a toy store, being told they can look, but can’t touch. It’s just obnoxious, with no warning. It’s heat sensitive, so if you’re not right on top of it, you might end up with a hot mess.
Which is where the double boiler comes in handy. It gives you a bit more control over the cottage cheese when you’re liquifying it for this recipe.
It’s a little time consuming cooking it, but in the end, it’s totally worth it. This is by far the yummiest version of an alfredo I have had in a long time — if ever (no offe
nse mom). Bonus side benefit? It’s clean! So not only does it taste good, but it’s good for you too.
I used cumin and chili powder, but TGP has it listed as optional, so you don’t have to use it. I also mixed in halved grape tomatoes and yellow bell peppers that I cooked until soft with a tablespoon of EVOO in a small fry pan, and topped everything off with fresh grated cheese.
What you’ll need:
- 1/2 pound cooked whole wheat pasta
- 3 cooked, large, boneless, skinless chicken breasts, shredded or cubed
- 1 (16 ounce) container plain, low-fat cottage cheese
- 1/2 cup salsa, no sugar added
- 1 dash cumin
- 1 dash chili powder
(Suggestions for toppings: chopped fresh tomatoes, chunks of avocado, fresh cilantro, olives or shredded cheddar cheese)
Directions:
- In a double boiler, liquify the cottage cheese. Don’t worry if it’s still a little chunky.
- Put the cottage cheese in a blender with the salsa, cumin and chili powder. Blend until smooth.
- 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.
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