Spicy Chicken Alfredo

10 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 32oz diced chicken breast
• 30g parmigiano reggiano
• 2 Tbsp minced garlic
• 1 Tbsp salt
• 2 tsp crushed red pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp cayenne
• 120ml chicken bone broth
• 30g butter
• 5 red bell peppers
• 10 cloves garlic
• add 1 tsp of oil
• 800g 2% blended cottage cheese
• 120g 1/3 fat cream cheese
• 120g parmigiano reggiano
• 240ml milk
• Roasted red peppers
• roasted garlic
• Salt
• pepper
• red chili flakes
• 672g pasta, cooked to 50%
• Add ~1 cup pasta water
• Garnish: chopped parsley

Instructions

1. Preheat oven to 450°F.
2. Wrap 10 garlic cloves in foil or parchment paper with 1 teaspoon of oil and roast alongside 5 red bell peppers for 30 to 50 minutes.
3. In a slow cooker, combine diced chicken breast, 30g parmigiano reggiano, 2 tablespoons minced garlic, 1 tablespoon salt, 2 teaspoons crushed red pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, 1/2 teaspoon cayenne, 120ml chicken bone broth, and 30g butter.
4. Cook the chicken in the slow cooker on high for 2-3 hours or on low for 5-6 hours.
5. Prepare the sauce by blending the roasted red peppers and roasted garlic with 800g 2% cottage cheese, 120g 1/3 fat cream cheese, 120g parmigiano reggiano, and 240ml milk. Season with salt, pepper, and red chili flakes to taste.
6. Cook 672g of pasta until it is halfway done (50% cooked).
7. Add the partially cooked pasta and approximately 1 cup of pasta water to the slow cooker with the chicken.
8. Stir in the prepared red pepper sauce.
9. Garnish with chopped parsley before serving.