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High-Protein Slow Cooker Chicken Parmesan Pasta
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High-Protein Slow Cooker Chicken Parmesan Pasta

3 h 20 minServes 10Nutri-Score B€€
from @stealth_health_life38 imports0 cooked
Adapt this recipe

what you need

Ingredients

10 people
  • chicken breast (diced)Meat1.1 kg
  • canned peeled tomatoes (with their juice)Pantry784 g
  • tomato pastePantry30 g
  • garlic (minced)Produce30 g
  • coarse saltSpices22 g
  • Italian seasoningSpices6 g
  • black pepperSpices2 g
  • onion powderSpices2 g
  • chili flakesSpices2 g
  • Parmigiano Reggiano (freshly grated, divided)Dairy165 g
  • pasta (cooked to 50% of the box time)Grains672 g
  • 2% cottage cheese (blended until completely smooth)Dairy300 g
  • fat-free milkDairy240 ml
  • 1/3 fat cream cheese (softened)Dairy100 g
  • white miso (optional)Pantry15 g
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • fresh basil (chopped)Produce10 g

per serving

Nutrition

592kcal

Carbs
58 g
Proteins
54 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Blender
  • Stockpot
  • Colander
  • Mixing bowl

step by step

Method

  1. Load the slow cooker

    • Add the diced chicken breast to the slow cooker.
    • Add the canned peeled tomatoes, tomato paste, minced garlic, coarse salt, Italian seasoning, black pepper, onion powder, chili flakes and grated Parmigiano Reggiano.
    • Stir to combine and cover with the lid.
    Step 1

  2. Cook the chicken

    • Cook on high for 2 to 3 hours, or on low for 3 to 4 hours, until the chicken is cooked through and tender.
    Step 2

  3. Cook the pasta halfway

    • Meanwhile, boil the pasta in salted water for half the time shown on the box, then drain.
    Step 3

  4. Blend the cottage cheese

    • Blend the cottage cheese for 2 to 3 minutes until completely smooth; warming it slightly in the microwave helps.
    Step 4

  5. Shred the chicken and add the pasta

    • Shred the chicken directly in the slow cooker.
    • Pour in the half-cooked pasta and stir.
    Step 5

  6. Make it creamy

    • Stir in the white miso, cream cheese, blended cottage cheese, milk and grated Parmigiano Reggiano.
    • Season with salt and pepper to taste.
    Step 6

  7. Finish cooking

    • Cover and cook for about 15 minutes so the pasta finishes cooking and the sauce thickens.
    Step 7

  8. Finish and serve

    • Stir in the chopped fresh basil.
    • Divide into portions; freeze what you don't eat, reheating with a splash of milk or water.
    Step 8
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