Chicken Parmesan Pasta

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Step 1

Prepare the chicken & tomato sauce, dice the chicken breasts and add them to the slow cooker. Grate the Parmigiano Reggiano and add to the slow cooker with the can of peeled tomatoes, tomato paste, minced garlic, coarse salt, Italian seasoning, black pepper, onion powder, chili flakes. Stir well to combine. Cover and cook on high for 2-3 hours or low for 3-4 hours, until the chicken is tender.

Step 2

Once the chicken is done, shred it directly in the slow cooker using two forks, mixing it back into the sauce.

Step 3

Boil your pasta in lightly salted water until it is half cooked and add to the slow cooker. Make the cheese sauce, freshly grate Parmigiano Reggiano and add to a blender with the 2% cottage cheese, fat-free milk, 1/3 fat cream cheese, white miso (optional). Add salt and pepper to taste and blend until smooth.

Step 4

Mix the cheese sauce with the shredded chicken and pasta to coat everything with the sauce. Cover and cook on low for an additional 15-20 minutes, until the pasta is tender and fully cooked.

Step 5

Once done, give everything a final stir and chop fresh basil as a topping for extra flavor. Divide into 10 portions and let leftovers cool before transferring to freezer-safe containers. Store in the freezer.