Directions
- 1Add chicken, onion, garlic, Dijon, Worcestershire, broth, and seasonings to crockpot.
- 2Stir and cook on high for 3-4 hours or on low for 5-6 hours.
- 3Cook pasta and drain it.
- 4Shred the cooked chicken.
- 5Stir in the frozen broccoli and cook for another 10-15 minutes.
- 6Blend cottage cheese, 1 cup of cheddar cheese, milk, salt, and pepper until smooth to make the cheddar sauce.
- 7Add the cooked pasta, the cheddar sauce, and the remaining cheddar cheese to the crockpot.
- 8Mix until the cheese is melted.
- 9Let the mixture thicken for 5-10 minutes.
- 10Divide into 8 servings and store in meal prep containers.
Ingredients
- 2 lbs Boneless Skinless Chicken Breast
- 1 Box Barilla Protein+ Elbows Pasta
- 4 Cups Frozen Broccoli
- 1 Small Yellow Onion
- 4 tsp Minced Garlic
- 1 Tbsp Dijon Mustard
- 1 Tbsp Worcestershire Sauce
- 1 Cup Chicken Broth
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 Cup Reduced-Fat Cheddar Cheese, Shredded
- 2 Cups 0% Cottage Cheese
- 1 Cup Reduced-Fat Cheddar Cheese, Shredded
- 1 Cup 2% Milk
- 0.5 tsp Salt
- 0.5 tsp Black Pepper
Equipment
crockpot
Tips
- Store for 4-5 days or freeze longer.
- Reheat with a splash of milk.
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