This Clean Eating Chicken Tex Mex Alfredo Recipe is perfect for someone who is trying to eat healthier but still wants to enjoy a tasty Tex-Mex dish! It's a huge hit with the whole fam!

Most of the recipes you'll find here are my homemade favorites or recipes passed down from generation to generation. But this recipe from the Gracious Pantry is SO amazing it needs no modification! Now quick caveat - this is not dairy-free. So if you're in my current bootcamp, you can't touch this one until after our six weeks. {Don't worry, ladies, it will be WORTH the wait!} I'll be honest, when I looked at the ingredients, I wasn’t too sure about it, but it really was delicious. It does require a little more prep time than I'm normally used to {about 20 minutes} but I would say it's well-worth it!! A clean twist on a Tex-Mex dish… so good!

Yields: 8 servings

Ingredients: ½ pound cooked whole wheat pasta 3 cooked, large, boneless, skinless chicken breasts, shred or cubed

Sauce Ingredients: 1 (16 ounce) container plain, low-fat cottage cheese ½ cup salsa, no sugar added 1 dash cumin (optional) 1 dash chili powder (optional)

Topping suggestions: Chopped, fresh tomatoes Chunks of avocado Fresh cilantro Olives Shredded cheddar cheese

Directions: Head over to Gracious Pantry and check out their easy directions... it's a simple 4-step process that involves liquefying the cottage cheese, blending it with the remaining sauce ingredients, and combining the sauce with the rest of the pasta. You'll want to make sure to serve it quickly - the sauce can cool pretty fast!

Note: If using avocados, you may want to top the sauce with the avocado, as mixing it in can make it rather mushy. In fact, when I made mine, I added all of the toppings at the end rather than combining them in step 3.