Directions
- 1Add cubed chicken breast to a slow cooker.
- 2Add minced garlic, spices, parmesan 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 peppers are completely softened.
- 5Peel the skin off the roasted peppers.
- 6Add peppers, roasted garlic, cottage cheese, parmesan cheese, milk, and red chili flakes to a blender.
- 7Blend until completely smooth.
- 8Shred the cooked chicken using a fork.
- 9Add half-cooked pasta and about one cup of reserved pasta water to the slow cooker.
- 10Pour the sauce over the chicken and pasta.
- 11Mix well and cover, letting it cook for 15-20 minutes.
- 12Garnish with 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 cloves garlic
- 800 g blended cottage cheese
- 120 g 1/3 fat cream cheese
- 120 g parmigiano reggiano
- 240 ml milk
- 240 ml roasted red peppers
- 10 cloves roasted garlic
- 1 tsp red chili flakes
- 1 tsp salt
- 1 tsp pepper
- 672 g pasta
- 1 cup pasta water
- 1 handful parsley
Equipment
slow cookerblendersheet panfood scale
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