Sundried Tomato Chicken Alfredo
Directions
- 1Add diced chicken breast to the slow cooker.
- 2Pour in a can of San Marzano tomatoes.
- 3Add chopped sundried tomatoes.
- 4Add salt, oregano, garlic powder, chili flakes, and black pepper.
- 5Drizzle with olive oil.
- 6Stir all ingredients together thoroughly.
- 7Cover and cook on high for 2-3 hours or on low for 3-4 hours.
- 8Once cooked, remove any parmesan rind if used.
- 9Shred the cooked chicken using forks.
- 10Add half-cooked linguine to the slow cooker with the chicken and sauce.
- 11Add some salt to the pasta.
- 12Pour in the high-protein blended alfredo sauce made with cottage cheese, cream cheese, Parmigiano Reggiano, and fat-free milk.
- 13Stir everything together until well combined.
- 14Cover and cook on high for an additional 15-20 minutes to allow the sauce to thicken and pasta to finish cooking.
- 15Once thickened, the Sundried Tomato Chicken Alfredo is ready to be served or portioned into meal prep containers.
- 16Portion into 10 equal sized containers and store in the freezer.
Ingredients
- 900 g Chicken breast, diced
- 794 g San Marzano tomatoes
- 85 g Chopped sundried tomatoes
- 15 g Olive oil
- 15 g 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 ⅓-fat cream cheese
- 120 g Grated Parmigiano Reggiano
- 360 ml Fat-free milk
Equipment
Slow cookerForksColanderBlenderMeal prep containers
Tips
- Add 2-3 tablespoons of milk when reheating if sauce absorbs during reheating.