Directions
- 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.
- 2Cook on high for 2-3 hours OR on low for 3-4 hours.
- 3Once cooked, shred the chicken.
- 4Pour over 672g of half-cooked pasta (cooked for half the time shown on the box).
- 5Toss in white miso, low-fat cream cheese, blended cottage cheese, fat-free milk, and 150g of fresh grated Parmesan.
- 6Mix everything well and cover for about 15 minutes to allow the pasta to finish cooking.
- 7Toss in fresh basil.
Ingredients
- 1120 g diced chicken breast
- 784 g peeled or crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons minced garlic
- 1.5 tablespoons coarse salt
- 1 tablespoon Italian seasoning
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp chili flakes
- 15 g parmigiano reggiano High
- 672 g pasta, cooked to 50%
- 300 g 2% cottage cheese
- 240 ml fat free milk
- 100 g 1/3 fat cream cheese
- 150 g parmigiano reggiano
- 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.
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