Chicken Fettuccine Alfredo

Makes 4 servings

Ingredients:

• 1 cup 2% milk

• 1/2 cup 1% cottage cheese

• 1 tablespoon cornstarch

• 3/4 cup grated fresh parmesan

• 10oz dry fettuccine noodles

• 16oz chicken tenderloins

• All purpose seasoning (this one is my favorite for anything, especially chicken)

• 1 tsp basil

• 1 tsp oregano

Instructions:

Fill a pot with water and bring to a boil. Add fettuccine noodles and cook according to directions or until al dente. In a blender, mix together milk, cottage cheese, cornstarch, parmesan, basil, and oregano. Meanwhile, season chicken tenderloins with all purpose seasoning and place in air fryer according to directions (usually 380 for about 10-12 min) or in the oven at 350 for 15-18 minutes until cooked through and golden. Once fettuccine noodles are done, reserve 1/2 cup pasta water for possible use and drain the rest. Pour sauce from blender over warm noodles and toss and cook on low heat until warmed through. If too thick, you can add a little pasta water. If it is thin, allow it to warm up and thicken. When warmed through, place noodles on the plate, then chicken tenderloins (about 3.5-4oz per serving), drizzle with any leftover sauce in the sauce pan and top with basil.

Nutrition | 1 serving — calories: 495, protein: 42.8g, carbs: 61g, fat: 8.6g, fiber: 2.25g