Chicken Alfredo Tortellini

8 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs Boneless Skinless Chicken Breast (907g)
• 1 Jar Alfredo Sauce (15 oz / 425g)
• 1 Block Reduced Fat Cream Cheese (8 oz / 226g)
• 1 Cup Low Fat Cottage Cheese (226g)
• 2 Bags Broccoli Florets (24 oz / 680g)
• 1 Package Cheese Tortellini (20 oz / 567g)
• 2 Cups Reduced Fat Mozzarella Cheese (224g)
• 1 Cup Grated Parmesan Cheese (85g)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tsp Italian Seasoning
• 1/2 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. Combine the chicken, seasonings, Alfredo sauce, and cream cheese in a slow cooker.
2. Cook on high for 3 to 4 hours or on low for 6 to 7 hours.
3. Shred the cooked chicken, stir the mixture, and add the broccoli florets. Cook for an additional 20 to 30 minutes.
4. Prepare the tortellini according to the package instructions and blend the cottage cheese until it reaches a smooth consistency.
5. Mix the blended cottage cheese, mozzarella, and parmesan into the slow cooker mixture, then fold in the cooked tortellini.
6. Incorporate reserved pasta water if necessary to reach desired consistency.