Directions
- 1Cook down 3 sweet onions until they start to brown.
- 2Add 6 diced jalapeños or fresno chilis and 8 cloves minced garlic.
- 3Pour over 16oz (or 2 cups) of chicken bone broth and let that boil until it’s completely reduced.
- 4Add 32oz diced chicken breast and 6 slices of turkey bacon to your slow cooker.
- 5Add 1 packet ranch seasoning, 30g hot honey, and 1 tablespoon of chopped dill. Add garlic powder, black pepper & red chili flakes to taste.
- 6Pour over the pepper and bone broth mixture and cook based on instructions shown on screen (high: 2-3 hours, low: 3-4 hours).
- 7Shred the chicken using tongs.
- 8Pour over the blended cheese sauce (800g 2% cottage cheese, 160g parmigiano reggiano, 420ml fat free milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt & pepper to taste).
- 9Add some chopped chives.
- 10Pour over 672g of pasta, cooked to 50%.
- 11Let that cook for another 10-15 minutes to finish cooking the pasta and let the sauce thicken.
- 12Add 10 slices of cooked center cut bacon. Mix everything.
Ingredients
- 3 sweet onions
- 6 jalapeños or fresno chilis
- 8 cloves minced garlic
- 16 oz chicken bone broth
- 32 oz chicken breast
- 6 slices turkey bacon
- 1 packet ranch seasoning
- 30 g hot honey
- 1 tablespoon chopped fresh dill
- 1 teaspoon garlic powder
- 1 pinch black pepper
- 1 pinch red chili flakes
- 800 g cottage cheese
- 160 g parmigiano reggiano
- 420 ml fat free milk
- 1 teaspoon onion powder
- 1 pinch salt
- 1 pinch pepper
- 672 g pasta
- 10 slices centercut bacon
- 1 handful chopped chives
Equipment
slow cookerfrying panwooden spoontongs
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