Directions
- 1Roast bell peppers and onions at 400 degrees for 20-25 minutes.
- 2In a slow cooker, combine diced chicken breast, salt, pepper, garlic, buffalo sauce, Worcestershire sauce, and chicken bouillon.
- 3Add the roasted veggies to the slow cooker and cook on high for 2-3 hours or low for 3-4 hours.
- 4Once the chicken is cooked, shred it using tongs.
- 5Add 50% cooked pasta to the slow cooker.
- 6Pour the blended buffalo cheese sauce over the pasta and chicken.
- 7Blend together 800g 2% cottage cheese, 50g 1/3 fat cream cheese, 100g extra sharp cheddar cheese, 60g parmigiano reggiano, 120g buffalo sauce, 300ml milk, 30g honey, salt and pepper until completely smooth.
- 8Cover and cook for another 20-30 minutes.
- 9Bake bacon at 400 degrees for 20-30 minutes.
- 10Add chopped chives and crumbled bacon to the slow cooker.
- 11Mix well and serve.
Ingredients
- 32 oz diced chicken breast
- 100 g buffalo sauce
- 30 g Worcestershire sauce
- 18 g chicken bouillon
- 0 salt
- 0 pepper
- 0 garlic
- 3 orange bell peppers
- 2 onions
- 672 g pasta
- 800 g cottage cheese
- 50 g cream cheese
- 100 g extra sharp cheddar cheese
- 60 g parmigiano reggiano
- 120 g buffalo sauce
- 300 ml milk
- 30 g honey
- 0 salt
- 0 pepper
- 18 slices centercut bacon
- 0 chopped chives
Equipment
slow cookerbaking sheetaluminum foilblender
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