Directions
- 1Add diced chicken breast, a can of peeled or crushed tomatoes, tomato paste, minced garlic, coarse salt, Italian seasoning, black pepper, onion powder, chili flakes, and fresh grated Parmigiano Reggiano to your slow cooker.
- 2Let the mixture cook on high for 2-3 hours or on low for 3-4 hours.
- 3Once cooked, shred the chicken.
- 4Pour half-cooked pasta into the slow cooker.
- 5Add white miso (optional), low-fat cream cheese, blended cottage cheese, fat-free milk, and fresh grated Parmigiano Reggiano.
- 6Mix everything thoroughly and cover for about 15 minutes to allow the pasta to finish cooking.
- 7Toss in some fresh basil.
Ingredients
- 40 oz chicken breast
- 1 28oz can can of 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
- onion powder
- chili flakes
- 15 g Parmigiano Reggiano
- 672 g pasta, cooked to 50%
- 300 g cottage cheese
- 240 ml fat free milk
- 100 g fat cream cheese
- 150 g Parmigiano Reggiano
- 1 tablespoon white miso
- Salt
- pepper
- chopped basil
Equipment
slow cookergratertongsspatula
Tips
- Store everything frozen - no need to thaw, just toss in the microwave with 2-3 tablespoons of milk or water, cover with a paper towel, and microwave for 3-5 mins until heated through. Add more liquid to reconstitute the sauce/increase creaminess.
- Make sure to blend the cottage cheese for 2-3 mins to ensure it’s completely smooth all the way through - heating up slightly in the microwave can help with the process.
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