Can’t resist creamy dishes? With our version, you’ll never have to. Here’s our healthy and energy-boosting take on your pasta favorite.
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Serves 5 Prep Time 20 minutes Cooking Time 10 minutes
For the sour cream substitute
3/4 cup cottage cheese
1/4 cup nonfat milk
2 tablespoons white vinegar
2 boneless chicken breasts
1 tablespoon calamansi juice
salt and pepper to taste
1 1/4 cups broccoli florets
2 red bell peppers, cut into strips
300 grams whole-wheat fettuccine
1 clove garlic, minced
1 tablespoon canola oil
2 tablespoons chicken broth
1/2 cup Parmesan cheese, grated
1 Make sour cream substitute: In a blender, combine cottage cheese and nonfat milk. Process until smooth. Add vinegar and set aside.
2 Season chicken with calamansi juice, salt, and pepper. Grill or pan-fry. Slice into strips. Set aside.
3 Blanch broccoli and red bell pepper.
4 Cook fettuccine in the same water according to package directions. Set aside 1 cup of pasta water.
5 Sauté minced garlic in canola oil. Add sour cream substitute and chicken broth. Toss in cooked pasta. Add pasta water to thin out sauce, if needed.
6 Add broccoli, pepper, and grated Parmesan cheese.
7 Top with chicken strips and serve.
Photography by David Hanson │ Styling by Elaine P. Lim and Angelo Comsti
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