Chicken, Bacon, and Chipotle Pasta Meal Prep

8 meals

From a reel by Cookingforgains — watch the original

Ingredients

• 3.5 lbs chicken breast (raw)
• 16 oz chopped onion
• 8 oz chopped tomatoes
• Garlic
• paprika
• pepper
• ranch and bacon seasoning
• ranch and bacon seasoning
• 10 slices beef, bacon, chopped up and cooked
• 1 full bag fusilli pasta (Rummo No. 48)
• 1 bag 2% Mexican cheese
• 2 cups 2% cottage cheese
• Chipotle sauce as much as you want
• Ranch seasoning 7g
• Fat free ranch 30g
• Almond milks 1/2 cup

Instructions

1. Chop the beef bacon and cook it in a skillet. Once cooked, add the bacon and its grease to a crockpot.
2. Add the raw chicken breast, chopped onions, chopped tomatoes, garlic, paprika, pepper, ranch seasoning, and bacon seasoning to the crockpot.
3. Cook the mixture on high heat for three hours.
4. Thirty minutes before the chicken is finished, boil the fusilli pasta according to package directions.
5. Prepare the sauce by blending the shredded Mexican cheese, cottage cheese, chipotle sauce, ranch seasoning, fat-free ranch, and almond milk until smooth.
6. Shred the cooked chicken and combine it with the cooked pasta and the prepared cheese sauce.
7. Mix the ingredients well and cook for an additional 20 minutes.
8. Allow the mixture to rest for 20 minutes before portioning into 8 containers.