Directions
- 1Add cubed chicken breast to a slow cooker, minced garlic, spices, parmesan cheese, and butter. Slow cook based off the instructions shown on screen.
- 2Roast red bell peppers and garlic at 450 until peppers are completely softened and you can easily peel off the skin.
- 3Add roasted peppers, garlic, cottage cheese, parmesan, milk, and red chili flakes to a blender and blend until completely smooth.
- 4Shred cooked chicken with a fork.
- 5Add half cooked pasta and about one cup of reserved pasta water to the slow cooker.
- 6Pour the sauce over the chicken and pasta. Cover and let it cook for 15 to 20 minutes.
- 7Top with parsley.
Ingredients
- 32 oz diced chicken breast
- 30 g parmigiano reggiano
- 2 Tbsp minced garlic
- 1 Tbsp salt
- 2 tsp crushed red pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 0.5 tsp cayenne
- 120 ml chicken bone broth
- 30 g butter
- 5 red bell peppers
- 10 cloves garlic
- 800 g 2% blended cottage cheese
- 120 g 1/3 fat cream cheese
- 120 g parmigiano reggiano
- 240 ml milk
- 240 ml roasted red peppers
- 10 cloves roasted garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red chili flakes
- 672 g pasta
- 1 cup pasta water
- 1 handful parsley
Equipment
slow cookerblendersheet panfood scale
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