Sundried Tomato Chicken Alfredo
Serves 10
Directions
- 1Add the diced chicken breast to the crockpot.
- 2Pour in the can of San Marzano tomatoes.
- 3Add the chopped sundried tomatoes.
- 4Add salt, oregano, garlic powder, chili flakes, black pepper and olive oil to the mixture.
- 5Mix all ingredients well in the crockpot.
- 6Let it slow cook on high for 2-3 hours or on low for 3-4 hours.
- 7Once cooked, shred the chicken using two forks.
- 8Add the half-cooked linguine to the crockpot.
- 9Add some salt to the linguine.
- 10Pour the high-protein blended Alfredo sauce (made with cottage cheese, cream cheese, Parmigiano Reggiano, and fat-free milk) over the pasta and chicken.
- 11Stir everything together until well combined.
- 12Cover and cook on high for 15-20 more minutes to allow the sauce to thicken.
- 13Serve or portion into containers for meal prep.
Ingredients
- 900 g diced chicken breast
- 794 g can whole, peeled San Marzano tomatoes
- 85 g chopped sundried tomatoes
- 15 g olive oil
- 1 tbsp salt
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tbsp red chili flakes
- 1 tsp black pepper
- 1 parmesan rind
- 672 g linguine
- 800 g 2% cottage cheese
- 120 g 1/3-fat cream cheese
- 120 g grated Parmigiano Reggiano
- 360 ml fat-free milk
Equipment
crockpotforksstrainerblenderladleStealth Health Containers
Tips
- You can store the prepared meal in the freezer for several months and reheat it in the microwave for approximately 4 minutes.
- If the sauce absorbs during reheating, add 2-3 tablespoons of milk.
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