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.