Chicken and asparagus Alfredo

This lusurious dish, is made with asparagus and a creamy sauce-similar to an Alfredo sauce, but lightened with, cottage cheese instead of heavy cream. Although you could make this recipe with frozen asparagus, it will taste even better with fresh. Look for right green, plump stalks and firm, tightly closed tips. To trim asparagus, bend the bottoms of the stalks; they will snap off naturally just above the tough, woody end.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 In a food processor, coarsely chop the onion; set aside.

Step 2

2 In the same work bowl, purée the cottage cheese. Beat in the sour cream, Parmesan, lemon juice, lemon zest (if using), dill and pepper. Set the lemon-cheese sauce aside.

Step 3

3 Bring a large pot of water to a boil.

Step 4

4 Meanwhile, cut the squash into thin slices. Snap off the tough ends of the asparagus stalks; cut the asparagus into 2-inch lengths. Cut the chicken across the grain into 1/4-inch-wide strips.

Step 5

5 In a large skillet, warm 2 tablespoons of the oil over medium-high heat until hot but not smoking. Add the onion and stir-fry until it begins to brown, about 5 minutes.

Step 6

6 Add the pasta to the boiling water and cook until al dente, 9 to 11 minutes, or according to package directions.

Step 7

7 Meanwhile, add the chicken and the remaining 1 tablespoon oil to the skillet and cook the chicken for 5 minutes.

Step 8

8 Add the squash, asparagus and chicken broth and bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 5 minutes.

Step 9

9 Drain the pasta and transfer to a large serving bowl. Toss the with the lemon-cheese sauce and the chicken and vegetables.

Step 10

pasta

Step 11

Adapt recipe easily to keto, replace pasta with additional asparagus and squash