Sundried Tomato Chicken Alfredo
Directions
- 1Add diced chicken breast, a can of San Marzano tomatoes, chopped sundried tomatoes, seasonings (salt, oregano, garlic powder, chili flakes, black pepper), and olive oil to the crockpot.
- 2Stir the ingredients together in the crockpot.
- 3Cook on high for 2-3 hours or on low for 3-4 hours.
- 4Once cooked, shred the chicken with forks.
- 5Add half-cooked linguine to the crockpot.
- 6Add salt to the pasta.
- 7Pour the high-protein blended alfredo sauce (made from cottage cheese, cream cheese, Parmigiano Reggiano, fat-free milk, salt, and pepper) into the crockpot.
- 8Stir all ingredients together until well combined.
- 9Cover and cook on high for an additional 15-20 minutes to thicken the sauce and finish cooking the pasta.
- 10Once thickened, the meal prep is ready to be portioned into containers.
- 11Portion the meal into Stealth Health Containers.
Ingredients
- 900 g chicken breast, diced
- 794 g whole, peeled San Marzano tomatoes
- 85 g chopped sundried tomatoes
- 15 g olive oil
- 1 tbsp salt
- 1 tbsp dried oregano
- 1 tbsp garlic powder
- 1 tbsp red chili flakes
- 1 tsp black pepper
- parmesan rind
- 672 g linguine
- 800 g 2% cottage cheese
- 120 g ⅓-fat cream cheese
- 120 g grated Parmigiano Reggiano
- 360 ml fat-free milk
Equipment
crockpotforkscolanderblenderStealth Health Containers
Tips
- Store frozen and reheat in less than 5 minutes.
- Add 2-3 tablespoons of milk when reheating if sauce absorbs during reheat.
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