Directions:
- Bring a large pot of salted water to a boil.
- Coarsely chop scallions and garlic in a mini chopper or food processor (do not rinse bowl).
- Heat 2 tablespoons oil in a large skillet; add oregano and garlic and scallion mixture.
- Cook approximately 5 minutes or until scallions are limp; remove from pan and set aside.
- Add fettuccine to boiling water and cook until al dente, about 9 minutes.
- Add 2 tablespoons oil to skillet; add chicken and stir fry until cooked through, about 8 minutes.
- In same chopper bowl, puree cottage cheese; add chicken broth and 1/3 cup Parmesan and pulse until well mixed.
- Add the scallion mixture, remaining Parmesan, salt and pepper to skillet; stir to combine.
- Drain pasta and add to the skillet.
- Add cottage cheese mixture to skillet; stir to combine well.
- Leave over medium heat until hot all the way through, about 3 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 757.91 Kcal (3173 kJ) | ||
| Calories from fat | 274.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.48g | 47% | |
|---|---|---|---|
| Cholesterol | 214.54mg | 72% | |
| Sodium | 1626.13mg | 68% | |
| Potassium | 856.87mg | 18% | |
| Total Carbs | 53.14g | 18% | |
| Sugars | 4.18g | 17% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 69.82g | 140% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 2.4mg | 13% | |
| Calcium | 330.8mg | 33% | |
| Amount Per 100 g | |||
| Calories | 176.16 Kcal (738 kJ) | ||
| Calories from fat | 63.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 47% | |
|---|---|---|---|
| Cholesterol | 49.86mg | 72% | |
| Sodium | 377.95mg | 68% | |
| Potassium | 199.16mg | 18% | |
| Total Carbs | 12.35g | 18% | |
| Sugars | 0.97g | 17% | |
| Dietary Fiber | 0.81g | 14% | |
| Protein | 16.23g | 140% | |
| Vitamin C | 1.9mg | 14% | |
| Iron | 0.6mg | 13% | |
| Calcium | 76.9mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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