1Add diced chicken breast, fresh Parmigiano Reggiano, lemon juice, garlic puree, the seasoning blend (garlic powder, onion powder, salt, black pepper, Kinder roasted garlic brown butter seasoning, crushed red pepper), and water to the slow cooker.
2Add diced chicken breast, fresh Parmigiano Reggiano, lemon juice, garlic puree, the seasoning blend (garlic powder, onion powder, salt, black pepper, Kinder roasted garlic brown butter seasoning, crushed red pepper), and water to the slow cooker.
3Add diced chicken breast, fresh Parmigiano Reggiano, lemon juice, garlic puree, the seasoning blend (garlic powder, onion powder, salt, black pepper, Kinder roasted garlic brown butter seasoning, crushed red pepper), and water to the slow cooker.
4Mix until completely combined.
5Mix until completely combined.
6Mix until completely combined.
7Evenly distribute two tablespoons of butter over the top.
8Evenly distribute two tablespoons of butter over the top.
9Evenly distribute two tablespoons of butter over the top.
10Cook on high for 2-3 hours or on low for 5-6 hours.
11Cook on high for 2-3 hours or on low for 5-6 hours.
12Cook on high for 2-3 hours or on low for 5-6 hours.
13Once cooked, the chicken should shred apart easily.
14Once cooked, the chicken should shred apart easily.
15Once cooked, the chicken should shred apart easily.
16Add half cooked pasta and approximately 1/2 cup pasta water.
17Add half cooked pasta and approximately 1/2 cup pasta water.
18Add half cooked pasta and approximately 1/2 cup pasta water.
19Pour over the blended alfredo sauce (made from 2% blended cottage cheese, 1/3 fat cream cheese, Parmigiano Reggiano, milk, salt, and pepper).
20Pour over the blended alfredo sauce (made from 2% blended cottage cheese, 1/3 fat cream cheese, Parmigiano Reggiano, milk, salt, and pepper).
21Pour over the blended alfredo sauce (made from 2% blended cottage cheese, 1/3 fat cream cheese, Parmigiano Reggiano, milk, salt, and pepper).
22Mix until completely combined.
23Mix until completely combined.
24Mix until completely combined.
25Let it cook for another 15 to 20 minutes until the sauce is thickened and the noodles are completely cooked through.
26Let it cook for another 15 to 20 minutes until the sauce is thickened and the noodles are completely cooked through.
27Let it cook for another 15 to 20 minutes until the sauce is thickened and the noodles are completely cooked through.
28Allocate to 10 equal sized containers and store in the freezer.
29Allocate to 10 equal sized containers and store in the freezer.
30Allocate to 10 equal sized containers and store in the freezer.
31To reheat, microwave for approximately 4 minutes.
32To reheat, microwave for approximately 4 minutes.
33To reheat, microwave for approximately 4 minutes.
Ingredients
32 oz diced chicken breast
32 oz diced chicken breast
32 oz diced chicken breast
30 g fresh Parmigiano Reggiano
30 g fresh Parmigiano Reggiano
30 g fresh Parmigiano Reggiano
1 Juice of 1 lemon lemon juice
1 Juice of 1 lemon lemon juice
1 Juice of 1 lemon lemon juice
2 tbsp garlic purée
2 tbsp garlic purée
2 tbsp garlic purée
2 tsp garlic powder
2 tsp garlic powder
2 tsp garlic powder
2 tsp onion powder
2 tsp onion powder
2 tsp onion powder
1 tbsp salt
1 tbsp salt
1 tbsp salt
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
2 tsp Kinder roasted garlic brown butter seasoning
2 tsp Kinder roasted garlic brown butter seasoning
2 tsp Kinder roasted garlic brown butter seasoning
Dash crushed red pepper
Dash crushed red pepper
Dash crushed red pepper
0.5 cup water
0.5 cup water
0.5 cup water
30 g butter
30 g butter
30 g butter
672 g pasta, cooked to 50%
672 g pasta, cooked to 50%
672 g pasta, cooked to 50%
0.5 cup pasta water
0.5 cup pasta water
0.5 cup pasta water
800 g 2% blended cottage cheese
800 g 2% blended cottage cheese
800 g 2% blended cottage cheese
120 g 1/3 fat cream cheese
120 g 1/3 fat cream cheese
120 g 1/3 fat cream cheese
120 g Parmigiano Reggiano
120 g Parmigiano Reggiano
120 g Parmigiano Reggiano
240 ml milk
240 ml milk
240 ml milk
salt
salt
salt
pepper
pepper
pepper
Equipment
slow cookercontainers
Tips
Add 2-3 tablespoons of milk when reheating if sauce absorbs during reheat.
The recipe makes 10 meals that can be frozen for several months and reheated in a microwave for approximately 4 minutes.