Sundried Tomato Chicken Alfredo

10 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 900g (32oz) chicken breast, diced
• 794g (28oz can) whole, peeled San Marzano tomatoes
• 85g (~⅓ cup) chopped sundried tomatoes
• 15g (1 Tbsp) olive oil
• 15g (1 Tbsp) salt
• 1 Tbsp dried oregano
• 1 Tbsp garlic powder
• 1 Tbsp red chili flakes
• 1 tsp black pepper
• 1 parmesan rind (optional, for extra umami)
• 672g (24oz) linguine
• 800g (3 ⅓ cups) 2% cottage cheese
• 120g (4oz) ⅓-fat cream cheese
• 120g (1 cup) grated Parmigiano Reggiano
• 360ml (1 ½ cups) fat-free milk
• Salt & pepper, to taste

Instructions

1. Combine the diced chicken, San Marzano tomatoes, chopped sundried tomatoes, olive oil, salt, oregano, garlic powder, chili flakes, black pepper, and the optional parmesan rind in a slow cooker.
2. Cook on high for 2 to 3 hours or on low for 3 to 4 hours.
3. Boil the linguine for half of the time recommended on the package instructions.
4. Prepare the sauce by mixing the cottage cheese, cream cheese, grated Parmigiano Reggiano, and fat-free milk, then season with salt and pepper.
5. Combine the cooked pasta, the chicken mixture, and the sauce in the slow cooker.
6. Cover and cook on high for 15 to 20 minutes to allow the sauce to thicken and the pasta to finish cooking.
7. Divide into 10 containers for meal prep.