Chicken Parmesan Pasta
Directions
- 1Add diced chicken breast to the slow cooker.
- 2Add diced chicken breast to the slow cooker.
- 3Add diced chicken breast to the slow cooker.
- 4Add canned peeled tomatoes, tomato paste, minced garlic, Italian seasonings, black pepper, onion powder, chili flakes, and grated Parmigiano Reggiano to the slow cooker.
- 5Add canned peeled tomatoes, tomato paste, minced garlic, Italian seasonings, black pepper, onion powder, chili flakes, and grated Parmigiano Reggiano to the slow cooker.
- 6Add canned peeled tomatoes, tomato paste, minced garlic, Italian seasonings, black pepper, onion powder, chili flakes, and grated Parmigiano Reggiano to the slow cooker.
- 7Mix the ingredients in the slow cooker.
- 8Mix the ingredients in the slow cooker.
- 9Mix the ingredients in the slow cooker.
- 10Cover and cook on high for 2-3 hours or on low for 3-4 hours.
- 11Cover and cook on high for 2-3 hours or on low for 3-4 hours.
- 12Cover and cook on high for 2-3 hours or on low for 3-4 hours.
- 13Once cooked, shred the chicken using tongs.
- 14Once cooked, shred the chicken using tongs.
- 15Once cooked, shred the chicken using tongs.
- 16Pour in half-cooked pasta.
- 17Pour in half-cooked pasta.
- 18Pour in half-cooked pasta.
- 19Add white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and fresh grated Parmesan.
- 20Add white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and fresh grated Parmesan.
- 21Add white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and fresh grated Parmesan.
- 22Mix all the ingredients well until combined.
- 23Mix all the ingredients well until combined.
- 24Mix all the ingredients well until combined.
- 25Cover and let it cook for about 15 minutes to allow the pasta to finish cooking.
- 26Cover and let it cook for about 15 minutes to allow the pasta to finish cooking.
- 27Cover and let it cook for about 15 minutes to allow the pasta to finish cooking.
- 28Toss in fresh basil and mix.
- 29Toss in fresh basil and mix.
- 30Toss in fresh basil and mix.
Ingredients
- 40 oz chicken breast
- 40 oz chicken breast
- 40 oz chicken breast
- 28 oz peeled tomatoes
- 28 oz peeled tomatoes
- 28 oz peeled tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons tomato paste
- 2 tablespoons tomato paste
- 2 tablespoons minced garlic
- 2 tablespoons minced garlic
- 2 tablespoons minced garlic
- 1.5 tablespoons coarse salt
- 1.5 tablespoons coarse salt
- 1.5 tablespoons coarse salt
- 1 tablespoon Italian seasoning
- 1 tablespoon Italian seasoning
- 1 tablespoon Italian seasoning
- 1 tsp black pepper
- 1 tsp black pepper
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp onion powder
- 1 tsp chili flakes
- 1 tsp chili flakes
- 1 tsp chili flakes
- 15 g Parmigiano Reggiano
- 15 g Parmigiano Reggiano
- 15 g Parmigiano Reggiano
- 672 g pasta
- 672 g pasta
- 672 g pasta
- 300 g 2% cottage cheese
- 300 g 2% cottage cheese
- 300 g 2% cottage cheese
- 240 ml fat free milk
- 240 ml fat free milk
- 240 ml fat free milk
- 100 g 1/3 fat cream cheese
- 100 g 1/3 fat cream cheese
- 100 g 1/3 fat cream cheese
- 150 g Parmigiano Reggiano
- 150 g Parmigiano Reggiano
- 150 g Parmigiano Reggiano
- 1 tablespoon white miso
- 1 tablespoon white miso
- 1 tablespoon white miso
- salt
- salt
- salt
- pepper
- pepper
- pepper
- chopped basil
- chopped basil
- 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.