Sundried Tomato Chicken Alfredo
Serves 10
Directions
- 1Add diced chicken breast, canned San Marzano tomatoes, chopped sundried tomatoes, seasonings (salt, oregano, garlic powder, chili flakes, black pepper), and olive oil to the crockpot.
- 2Stir all ingredients together in the crockpot.
- 3Cover and slow cook on high for 2-3 hours or on low for 3-4 hours.
- 4Once cooked, shred the chicken with forks inside the crockpot.
- 5Add half-cooked linguine to the crockpot.
- 6Add salt to the pasta in the crockpot.
- 7Pour the high-protein blended Alfredo sauce (made with cottage cheese, cream cheese, Parmigiano Reggiano, and fat-free milk) into the crockpot.
- 8Mix everything together until well combined.
- 9Cover the crockpot and cook on high for an additional 15-20 minutes to allow the sauce to thicken and the pasta to finish cooking.
- 10Serve the Sundried Tomato Chicken Alfredo or portion it into meal prep containers.
Ingredients
- 900 g chicken breast, diced
- 794 g whole, peeled San Marzano tomatoes
- 85 g chopped sundried tomatoes
- 15 g olive oil
- 15 g 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 1/3-fat cream cheese
- 120 g grated Parmigiano Reggiano
- 360 ml fat-free milk
- salt
- pepper
Equipment
crockpotforkscolanderblendermeal prep containers
Tips
- Store the meal prep containers in the freezer, and they will last for several months.
- Microwave for approximately 4 minutes to reheat.
- Add 2-3 tablespoons of milk when reheating if the sauce absorbs during reheat.
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