Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1031
Calories
75g
Protein
25g
Fat
124g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces dry fettuccini
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 cup cottage cheese
- ½ teaspoon garlic powder
- 3 teaspoons minced onion
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- 2 cups diced cooked chicken breast
Directions
1
Bring large pot of salted water to a boil then cook pasta for 10 minutes and set aside.
2
In a food processor place the milk, flour, cottage cheese, garlic powder, onion, salt, pepper and Parmesan cheese and blend until smooth.
3
Transfer the blended mixture to a saucepan over medium heat.
4
Mix in the chicken and cook until heated through.
5
Serve hot over pasta.
6
Category:Cathy's Recipes
7
Category:Fettuccine Recipes
8
Category:Milk and cream Recipes
9
Category:Cottage cheese Recipes
10
Category:Parmesan cheese Recipes
11
Category:Chicken breast Recipes
Recipe sourced from
fandom