1Add diced chicken breast, a can of peeled or crushed tomatoes, tomato paste, minced garlic, seasonings (coarse salt, Italian seasoning, black pepper, onion powder, chili flakes), and 15g of fresh grated Parmesan into the slow cooker.
2Add diced chicken breast, a can of peeled or crushed tomatoes, tomato paste, minced garlic, seasonings (coarse salt, Italian seasoning, black pepper, onion powder, chili flakes), and 15g of fresh grated Parmesan into the slow cooker.
3Add diced chicken breast, a can of peeled or crushed tomatoes, tomato paste, minced garlic, seasonings (coarse salt, Italian seasoning, black pepper, onion powder, chili flakes), and 15g of fresh grated Parmesan into the slow cooker.
4Cook on high for 2-3 hours OR on low for 3-4 hours.
5Cook on high for 2-3 hours OR on low for 3-4 hours.
6Cook on high for 2-3 hours OR on low for 3-4 hours.
7Once cooked, shred the chicken.
8Once cooked, shred the chicken.
9Once cooked, shred the chicken.
10Pour over 672g of half-cooked pasta (cooked for half the time shown on the box).
11Pour over 672g of half-cooked pasta (cooked for half the time shown on the box).
12Pour over 672g of half-cooked pasta (cooked for half the time shown on the box).
13Toss in white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and 150g of fresh grated Parmesan.
14Toss in white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and 150g of fresh grated Parmesan.
15Toss in white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and 150g of fresh grated Parmesan.
16Mix everything well and cover for about 15 minutes to allow the pasta to finish cooking.
17Mix everything well and cover for about 15 minutes to allow the pasta to finish cooking.
18Mix everything well and cover for about 15 minutes to allow the pasta to finish cooking.
19Toss in fresh basil.
20Toss in fresh basil.
21Toss in fresh basil.
Ingredients
1120 g diced chicken breast
1120 g diced chicken breast
1120 g diced chicken breast
784 g peeled or crushed tomatoes
784 g peeled or crushed tomatoes
784 g peeled or crushed tomatoes
2 tablespoons tomato paste
2 tablespoons tomato paste
2 tablespoons tomato paste
2 tablespoons minced garlic
2 tablespoons minced garlic
2 tablespoons minced garlic
1.5 tablespoons coarse salt
1.5 tablespoons coarse salt
1.5 tablespoons coarse salt
1 tablespoon Italian seasoning
1 tablespoon Italian seasoning
1 tablespoon Italian seasoning
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
1 tsp chili flakes
1 tsp chili flakes
1 tsp chili flakes
15 g parmigiano reggiano High
15 g parmigiano reggiano High
15 g parmigiano reggiano High
672 g pasta, cooked to 50%
672 g pasta, cooked to 50%
672 g pasta, cooked to 50%
300 g 2% cottage cheese
300 g 2% cottage cheese
300 g 2% cottage cheese
240 ml fat free milk
240 ml fat free milk
240 ml fat free milk
100 g 1/3 fat cream cheese
100 g 1/3 fat cream cheese
100 g 1/3 fat cream cheese
150 g parmigiano reggiano
150 g parmigiano reggiano
150 g parmigiano reggiano
1 tablespoon white miso
1 tablespoon white miso
1 tablespoon white miso
Equipment
slow cookermicrowave
Tips
For accurate serving sizes, weigh your empty slow cooker before starting, then again after everything is done, and divide the difference by 10.
Store everything frozen; no need to thaw, just microwave with 2-3 tablespoons of milk or water for 3-5 minutes.
Blend cottage cheese for 2-3 minutes to ensure it's completely smooth; heating it slightly can help.