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
- Begin by marinating your chicken in a splash of red wine, salt and pepper, and onion powder.
- 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.
- For the alfredo add 1 teaspoon oil to a pan and then add the garlic and get golden.
- 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.
- 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”).
- Add your milk and cottage cheese and continue to cook down. Let cook for 10-15 minutes until thick.
- Cook whatever pasta you desire.
- Slice up your chicken, lay down your pasta, and then layer on your sauce.
- It’s a delicious colorful meal to brighten up these snowy days.