Italian Chicken Pasta

7 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2 lbs Boneless Skinless Chicken Breast (907g)
• 1 Bottle Light Olive Oil Italian Dressing (16 oz / 473mL)
• 1 Jar Sun-Dried Tomatoes, drained (8.5 oz / 241g)
• 1 Medium Yellow Onion, diced (150g)
• 1 Box Protein Pasta, dry (14.5 oz / 411g)
• 1 Cup Low Fat Cottage Cheese (226g)
• 4 oz Reduced Fat Cream Cheese (113g)
• 1.5 Cups Shredded Parmesan Cheese (128g)
• 1 Bag Baby Spinach (10 oz / 284g)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tsp Italian Seasoning
• 1/2 tsp Black Pepper
• 1/4 tsp Red Pepper Flakes
• Fresh Basil, chopped for garnish

Instructions

1. Dice the onion and chop the sun-dried tomatoes.
2. Combine the onion, sun-dried tomatoes, chicken, Italian dressing, cream cheese, garlic powder, onion powder, Italian seasoning, black pepper, and red pepper flakes in a slow cooker.
3. Cook on high for 3 to 4 hours or on low for 6 to 7 hours.
4. Prepare the protein pasta according to the package instructions.
5. Blend the cottage cheese until it reaches a smooth consistency.
6. Shred the cooked chicken and stir in the blended cottage cheese, parmesan cheese, and baby spinach.
7. Mix the cooked pasta into the chicken mixture, adding reserved pasta water if necessary to achieve a creamy texture.
8. Garnish with chopped fresh basil before serving.