Garlic Butter Chicken Alfredo

• portions: 10
• temps total: 3 hours

Ingrédients

Chicken:

• 32oz chicken breast

• 30g parmigiano reggiano

• Juice of 1 lemon

• 2 tablespoons garlic purée

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tablespoon salt

• 1 tsp black pepper

• 2 tsp kinder roasted garlic brown butter seasoning (optional)

• Dash crushed red pepper

• 1/2 cup water

• 30g butter

• 672g pasta, cooked to 50%

Alfredo sauce:

• 800g 2% blended cottage cheese

• 120g 1/3 fat cream cheese

• 120g parmigiano reggiano

• 240ml milk

• Salt & pepper to taste

Instructions

1. Add ~1/2 cup pasta water to chicken ingredients except for pasta.

2. Mix.

3. Evenly distribute butter.

4. Cook in crockpot on high for 2-3 hours.

5. Shred chicken

6. Add pasta and blended Alfredo sauce.

7. Mix until completely combined.

8. Cook for 15-20 minutes.

Allocate to 10 equal sized containers - store in the freezer (they’ll last for several months frozen) - microwave for ~4 minutes to reheat.

Add 2-3 tablespoons of milk when reheating if sauce absorbs during reheat

Notes

515 Calories | 47g Protein | 54g Carbs | 14g Fat