Spicy Chicken Alfredo

• portions: 10

Ingrédients

Chicken and Seasonings:

900g (32oz) chicken breast

30g (¼ cup) Parmigiano Reggiano

30g (2 Tbsp) minced garlic

1 Tbsp salt

2 tsp crushed red pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp black pepper

½ tsp cayenne pepper

120g (½ cup) chicken bone broth

30g (2 Tbsp) butter

Pasta:

672g (24 oz) pasta

240g (1 cup) pasta water

Red Pepper Alfredo Sauce:

800g (3 ⅓ cups) 2% cottage cheese

120g (½ cup) 1/3-fat cream cheese

120g (1 cup) Parmigiano Reggiano

240g (1 cup) 1% milk

Salt, pepper, & red chili flakes, to taste

Roasted Vegetables:

5 red bell peppers

10 cloves garlic

1 tsp oil of choice

Instructions

1) Shred the Parmigiano Reggiano, dice the chicken breast and add to slow cooker with minced garlic, salt, crushed red pepper, garlic powder, onion powder, black pepper, cayenne pepper, chicken bone broth, and butter to a slow cooker. Stir to coat the chicken. Cover and cook on high for 2-3 hours or low for 4-5 hours, until tender. Shred the chicken in the slow cooker once cooked through.

2) Roast red bell peppers and garlic cloves (garlic wrapped in foil with oil of choice) at 450°F for 30-50 minutes until soft and slightly charred. Peel the peppers once cooled.

3) Shred Parmigiano Reggiano and place in a blender with roasted peppers, roasted garlic, 2% cottage cheese, 1/3 fat cream cheese, 1% milk, and red chili flakes until smooth. Season with salt and pepper to taste and blend until smooth.

4) Cook pasta for half the package time. Reserve 1 cup pasta water and drain. Add half-cooked pasta, reserved pasta water, and blended sauce. Stir to combine. Cover and cook on low for 15-20 minutes until pasta is tender and the sauce thickens.

5) Chop the parsley, divide into 10 servings, and store leftovers in freezer-safe containers.

Nutrition

• Calories: 525
• Lipides Totaux: 14
• Glucides Totaux: 58
• Protéines: 46