Serves 10
Directions
- 1Add diced chicken breast, adobo sauce, diced chipotle peppers, salt, garlic, onion powder, chicken bouillon, and water to the slow cooker.
- 2Give the mixture a mix, cover, and let it cook for 2-3 hours on high or 5-6 hours on low.
- 3Once cooked, the chicken should fall apart easily; shred it.
- 4Pour the shredded chicken over half-cooked pasta.
- 5Add the blended cheese sauce (made from cottage cheese, cream cheese, parmigiano reggiano, mozzarella, honey, milk, salt, and pepper) and mix.
- 6Cover and cook for another 15-20 minutes or 20 to 30 minutes to let the sauce thicken.
- 7Top with chives.
- 8Allocate into 10 equal-sized containers.
Ingredients
- 28 oz chicken breast
- 4 tablespoons adobo sauce
- 4 minced chipotle peppers
- 2 tsp garlic
- 2 tsp onion
- 1 tablespoon salt
- 1 tsp chicken bouillon
- 300 ml water
- 672 g pasta, cooked to 50%
- 0.5 cup pasta water
- 600 g 2% blended cottage cheese
- 120 g 1/3 fat cream cheese
- 50 g parmigiano reggiano
- 50 g mozzarella
- 50 g honey
- 300 ml milk
- Salt and pepper to taste
- chives
Equipment
slow cookercontainers
Tips
- You can store the meals frozen for several months.
- Microwave for approximately 4 minutes to reheat.
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