Directions
- 1Add cubed chicken breast to slow cooker.
- 2Add minced garlic, spices (shown on screen), parmesean cheese, and butter.
- 3Slow cook based off the instructions shown on screen.
- 4Add red bell peppers and garlic to a sheet pan and roast at 450 until the peppers are completely softened and you can easily peel off the skin.
- 5Add your peppers, roasted garlic, cottage cheese, a bunch of parmigiano reggiano, low fat milk, and red chili flakes to a blender and blend until completely smooth.
- 6Once your chicken is done, shred it up with a fork.
- 7Add in some half cooked pasta and about one cup of reserved pasta water.
- 8Pour over your sauce and give it a mix.
- 9Cover and let that cook for 15 to 20 minutes.
- 10Top it off with some 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 garlic cloves
- 800 g 2% blended cottage cheese
- 120 g 1/3 fat cream cheese
- 120 g parmigiano reggiano
- 240 ml milk
- 5 roasted red peppers
- 10 roasted garlic
- 1 salt
- 1 pepper
- 1 red chili flakes
- 672 g pasta
- 1 cup pasta water
- 1 parsley
Equipment
slow cookerblendersheet panfork
Tips
- Store frozen for months and reheat in less than 5 minutes.
- Makes 10 servings.
- New slow cooker recipes coming every week.
- Super simple to make
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