Sundried Tomato Chicken Alfredo
Serves 10
Directions
- 1Add diced chicken breast, a can of San Marzano tomatoes, chopped sundried tomatoes, seasonings (salt, oregano, garlic powder, chili flakes, black pepper), and olive oil to the slow cooker.
- 2Mix all ingredients in the slow cooker thoroughly.
- 3Cover and cook on high for 2-3 hours or on low for 3-4 hours.
- 4Once cooked, shred the chicken using two forks.
- 5Add half-cooked linguine to the slow cooker.
- 6Pour in the high-protein alfredo sauce (made from 2% cottage cheese, ⅓-fat cream cheese, grated Parmigiano Reggiano, and fat-free milk).
- 7Stir everything together until well combined.
- 8Cover and cook on high for an additional 15-20 minutes to thicken the sauce and finish cooking the pasta.
- 9Serve the Sundried Tomato Chicken Alfredo into individual 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
- 1 Parmesan rind
- 672 g linguine
- 800 g 2% cottage cheese
- 120 g ⅓-fat cream cheese
- 120 g grated Parmigiano Reggiano
- 360 ml fat-free milk
Equipment
slow cookerforkscolanderblendermeal prep containers
Tips
- Store in the freezer for several months.
- Microwave for approximately 4 minutes to reheat.
- Add 2-3 tablespoons of milk when reheating if the sauce absorbs.
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