This cottage cheese Alfredo bowl uses a blended cottage cheese and Parmesan sauce to coat grilled chicken and vegetables. The sauce is creamy without requiring a traditional flour-and-butter base, and blending the cottage cheese hides its curds for a smoother consistency.
The sauce should be warmed gently rather than boiled. High heat can make a dairy-based sauce separate or become grainy. Have the cooked chicken and vegetables ready before heating the sauce so everything can be combined promptly.
Ingredients
- 1 cup cottage cheese
- 2 tablespoons non-fat Parmesan
- Garlic, to taste
- Salt, to taste
- Cooked grilled chicken
- Zucchini noodles or broccoli
Instructions
- Add the cottage cheese, Parmesan, garlic, and salt to a blender.
- Blend until completely smooth, stopping to scrape down the sides if necessary.
- Prepare the zucchini noodles or broccoli and warm the cooked grilled chicken.
- Pour the blended sauce into a small saucepan and place it over low heat.
- Stir frequently until the sauce is warm. Do not allow it to boil.
- Place the chicken and vegetables in a bowl, then pour the warm sauce over them.
- Toss gently so the sauce coats everything evenly, then serve while warm.
How to Keep the Sauce Smooth
Blend the cottage cheese longer than you think necessary; a completely smooth base gives the most Alfredo-like appearance. Finely grated Parmesan incorporates more easily than large shreds. Add salt gradually because Parmesan already contributes saltiness.
Zucchini noodles can release water, so avoid overcooking them and drain excess moisture before adding the sauce. Broccoli should also be well drained. If the sauce becomes thicker while standing, stir it gently before serving rather than increasing the heat.
Serve the bowl immediately after combining the components. If preparing it ahead, keep the sauce separate from the vegetables and warm it slowly just before serving. This helps prevent a watery bowl and protects the smooth texture of the cottage cheese sauce.
