Directions
- 1Add diced chicken breast to the slow cooker.
- 2Add canned peeled tomatoes, tomato paste, minced garlic, Italian seasonings, black pepper, onion powder, chili flakes, and grated Parmigiano Reggiano to the slow cooker.
- 3Mix the ingredients in the slow cooker.
- 4Cover and cook on high for 2-3 hours or on low for 3-4 hours.
- 5Once cooked, shred the chicken using tongs.
- 6Pour in half-cooked pasta.
- 7Add white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and fresh grated Parmesan.
- 8Mix all the ingredients well until combined.
- 9Cover and let it cook for about 15 minutes to allow the pasta to finish cooking.
- 10Toss in fresh basil and mix.
Ingredients
- 40 oz chicken breast
- 28 oz peeled tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons minced garlic
- 1.5 tablespoons coarse salt
- 1 tablespoon Italian seasoning
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp chili flakes
- 15 g Parmigiano Reggiano
- 672 g pasta
- 300 g 2% cottage cheese
- 240 ml fat free milk
- 100 g 1/3 fat cream cheese
- 150 g Parmigiano Reggiano
- 1 tablespoon white miso
- salt
- pepper
- chopped basil
Equipment
slow cookertongsspatulagraterblender
Tips
- For accurate serving sizes, weigh your empty slow cooker before starting. Once done, weigh it again and subtract the initial weight to get the total recipe weight. Divide this by 10 for the exact serving size weight.
- Store everything frozen. To reheat, microwave with 2-3 tablespoons of milk or water, cover with a paper towel, and microwave for 3-5 minutes until heated through. Add more liquid to reconstitute the sauce or increase creaminess.
- Make sure to blend the cottage cheese for 2-3 minutes to ensure it’s completely smooth. Heating it slightly in the microwave can help with the process.
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