Vegetable Alfredo With Chicken

In an homage to the complete white out that is happening in Boston I decided that the perfect lunch would be Alfredo, but with a colorful twist.  This alfredo is loaded with lots of carrots and zucchini and quite honestly I like it better than normal alfredo, plus its just as easy as my baby alfredo recipe but has so much more to offer.  Pair it with some pasta and a chicken breast and you have a fabulous meal on a cold winters day.


  • 1 zucchini
  • 1 small carrot
  • 1 teaspoon chopped garlic
  • 1/2 cup cottage cheese
  • 1 cup milk
  • 1/2 teaspoon flour
  • 1/2 teaspoon butter
  • salt and pepper to taste
  • 1 tablespoon parmesan cheese
  • 1 chicken breast
  • onion powder, red wine vinegar, salt and pepper

How to:

  1. Begin by marinating your chicken in a splash of red wine, salt and pepper, and onion powder.
  2. Once that has marinated for a few minutes, add to a hot lightly sprayed pan and get a golden sear on each side then remove from pan and finish baking in a 350 oven for 15 minutes.
  3. For the alfredo add 1 teaspoon oil to a pan and then add the garlic and get golden.
  4. I used a spiralizer for the veggies, but you could shred them, or ribbon them, how ever you want to eat them. Add then to the pan.
  5. Add salt and pepper and let cook down on medium low heat.  Once the vegetables are tender, add in the butter and flour.  Let cook for a minute or two (this is your “thickener”).
  6. Add your milk and cottage cheese and continue to cook down.  Let cook for 10-15 minutes until thick.
  7. Cook whatever pasta you desire.
  8. Slice up your chicken, lay down your pasta, and then layer on your sauce.
  9. It’s a delicious colorful meal to brighten up these snowy days.

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