Sundried Tomato Chicken Alfredo
Directions
- 1Add diced chicken breast, a can of whole peeled San Marzano tomatoes, chopped sun-dried tomatoes, olive oil, salt, dried oregano, garlic powder, red chili flakes, black pepper, and an optional parmesan rind to the slow cooker.
- 2Slow cook on high for 2-3 hours or on low for 3-4 hours.
- 3Once done, shred the chicken with forks.
- 4Add half-cooked linguine and some salt to the slow cooker.
- 5Prepare the high-protein alfredo sauce by mixing 2% cottage cheese, rac{1}{3}-fat cream cheese, grated Parmigiano Reggiano, fat-free milk, and salt & pepper to taste.
- 6Add the prepared alfredo sauce to the slow cooker.
- 7Cover and cook on high for 15-20 more minutes to let the sauce thicken and finish cooking the pasta.
- 8Allocate the finished dish into 10 equal-sized containers and store in the freezer for several months.
- 9To reheat, microwave for approximately 4 minutes.
Ingredients
- 900 g diced chicken breast
- 794 g whole, peeled 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 rac{1}{3}-fat cream cheese
- 120 g grated Parmigiano Reggiano
- 360 ml fat-free milk
- Salt & pepper
Equipment
slow cookerforkscontainers
Tips
- For extra umami, add a parmesan rind to the slow cooker.
- Cook pasta for 50% of the suggested time on the package before adding to the slow cooker.
- When reheating from frozen, add 2-3 tablespoons of milk if the sauce absorbs during reheating.
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