Serves 11
Directions
- 1Roast the bell peppers and onions at 400 degrees for 20-25 minutes.
- 2Add cubed chicken breast to a slow cooker.
- 3Add salt, pepper, garlic, buffalo sauce, and Worcestershire sauce.
- 4Toss in the roasted veggies.
- 5Cook on high for 2-3 hours or low for 3-4 hours.
- 6Break apart the chicken with tongs.
- 7Pour in half-cooked pasta.
- 8Add the high protein buffalo cheese sauce.
- 9Blend together the ingredients shown on the screen until completely smooth.
- 10Cover and cook for another 20 to 30 minutes.
- 11Add center cut bacon to a foil lined baking sheet and toss it in the oven at 400 degrees for about 20 to 30 minutes.
- 12Toss in some chopped chives and crumbled bacon and give it a mix.
Ingredients
- 32 oz diced chicken breast
- 100 g buffalo sauce
- 30 g Worcestershire sauce
- 18 g chicken bouillon
- salt
- pepper
- garlic
- 3 orange bell peppers
- 2 onions
- 672 g pasta cooked to 50%
- 800 g 2% cottage cheese
- 50 g 1/3 fat cream cheese
- 100 g extra sharp cheddar cheese
- 60 g parmigiano reggiano
- 120 g buffalo sauce
- 300 ml milk
- 30 g honey
- salt
- pepper
- 18 slices centercut bacon
- chopped chives
Equipment
slow cookerbaking sheet
Tips
- For accurate “serving sizes” - weigh your empty slow cooker BEFORE starting anything. Once everything is done, weigh it again, and subtract out the “before” weight - this will give you the total weight of the recipe. Divide this by the # of servings (11 in this case) to get the exact serving size
- Store everything frozen - no need to thaw, just toss in the microwave with 2-3 tablespoons of milk or water, cover with a paper towel, and microwave for 3-5 mins until heated through
- Make sure to blend the cheese sauce for 2-3 mins to ensure it’s completely smooth all the way through - heating up slightly in the microwave can help with the process
- Centercut bacon is much lower calorie/fat than normal bacon - look for one that shows “2 fried slices” at around 50-60 calories (this accounts for drained/discarded grease)
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