Cottage Cheese Alfredo Sauce with Chicken and Broccoli

RECIPE (gluten free option*):
-olive oil
-1 lb chicken breast, cut into bite sized pieces
-1/2 lb pasta (*sub gluten free)
-1 lb broccoli florets (cut down any that are really large)
for the alfredo sauce:
-1 cup full-fat cottage cheese
-1 cup milk (i used 2%)
-1/2 cup packed grated parmesan + more to top
-1/2 tsp garlic powder
-1/2 tsp onion powder
-salt + pepper to taste
-1/2 tbsp arrowroot starch (or corn starch) + 1/2 tbsp water (increase both to 1 tbsp if you want the sauce thicker)

bring a large pan to medium heat. once hot, add oil. then add chicken & season with salt + pepper. let cook, undisturbed for 3-4 minutes. flip and continue cooking for another 4 minutes or until done through. remove chicken from pan. cook pasta according to package directions and steam broccoli until tender. meanwhile, add all alfredo sauce ingredients to a blender (except for the arrowroot + water) & blend until smooth. pour the alfredo sauce into the pan that you cooked the chicken in and bring it to medium-low. let that warm up for a few minutes and then add in the arrowroot starch slurry. stir until smooth and let that thicken for about 5 minutes. then, add in cooked broccoli, chicken and pasta. toss it all together and garnish with fresh parm & pepper. enjoy!

[TheChanelcupcake]

Just boil the broccoli with the pasta boo💙🖤💙