@cooklikeimbook shares a high-protein, low-calorie take on a Southern-style chicken pasta. This creamy dish features grilled chicken marinated in pickle juice and a clever sauce made from blended cottage cheese and milk.
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In a bowl, combine the cubed chicken thighs and pickle juice. Let it marinate for at least 30 minutes.
While the chicken marinates, cook the mini shell pasta according to package directions. Drain and set aside.
Sear the marinated chicken in a hot pan until cooked through and nicely charred. Set aside.
In a blender, combine the fat-free cottage cheese and fat-free milk. Blend until completely smooth to create a creamy sauce.
In a large bowl or wok, combine the cooked pasta and grilled chicken.
Pour the blended cottage cheese sauce over the pasta and chicken. Add the Chick-fil-A style sauce, chopped parsley, and garlic paste.
Stir everything together until all ingredients are well-coated in the sauce.
Serve immediately.
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