Directions
- 1Add chicken breast to the slow cooker.
- 2Squeeze the juice from one lemon and add it to the slow cooker.
- 3Add garlic powder, onion powder, Italian herb seasoning, salt, and black pepper to the slow cooker.
- 4Add diced onion and diced garlic to the slow cooker.
- 5Add parmesan cheese and chicken stock to the slow cooker.
- 6Mix and let it cook on low for 3-4 hours or high for 2-3 hours.
- 7Cook pasta halfway.
- 8Add low-fat cottage cheese, light cream cheese, milk, parmesan cheese, and Italian herb seasoning to a blender cup and blend until smooth and creamy.
- 9Drain any liquid from the cooked chicken, then combine the chicken, pasta, and alfredo sauce in the slow cooker.
- 10Mix and cook for another 10-15 minutes.
- 11Top it off with more parmesan and parsley.
- 12Divide into 8 equal servings.
Ingredients
- 960 g Diced Skinless & Boneless Chicken Breast
- 1 Lemon
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1.5 tsp Italian Herb Seasoning
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Diced Onion
- 4 Diced Garlic Cloves
- 90 g Freshly Grated Parmesan Cheese
- 250 ml Chicken Stock
- 640 g Pasta
- 500 g Low Fat/Fat Free Cottage Cheese
- 50 g Light Cream Cheese
- 100 ml Milk
- 45 g Parmesan Cheese
- 1 tsp Italian Herb Seasoning
- 0 Parsley
Equipment
slow cookerblenderpot
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