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Crockpot Jalapeño Popper Pasta
Crockpot Jalapeño Popper Pasta
Recipe makes 6 meals
Nutrition Profile
Calories: 491kcalCarbohydrates: 52gProtein: 42gFat: 14gFiber: 6g
Ingredients
- 1.5 lbs Chicken Boneless Skinless Chicken Breast chopped
- 15 oz Pasta brand: Barilla Protein Plus
- 8 oz block Cream Cheese Reduced Fat, cubed
- 8 oz Sour Cream Light
- 1 oz Ranch Seasoning Packet
- 2 cups Spinach Fresh, chopped
- 1 cup Chicken Broth
- 1/4 cup Jalapeños Pickled, Diced, or more for more heat
- 1 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- Salt and Pepper to taste
Instructions
- Start by adding 1 cup of chicken broth to your crockpot, along with your packet of ranch seasoning, 1 Tbsp garlic powder, 1/2 Tbsp onion powder, and 2 Tbsp of diced jalapeños. If you want more heat, increase the amount of jalapeños now, or you can add more after everything is done cooking. Mix all of that together until your seasonings are all incorporated into the liquid.
- Add in your chopped chicken, spread out evenly, and lay your cubed cream cheese on top. Place the lid on your crockpot and cook on low for at least 4 hours, or until your chicken is cooked through.
- Once your chicken is done cooking, remove the lid and stir everything together to melt in your cream cheese.
- Next, mix in 8 ounces of sour cream, followed by your chopped spinach. Let this continue to cook on low, uncovered, while you cook your pasta.
- Cook your pasta according to the instructions on the package. When done, strain it and add your cooked pasta to your crockpot. Mix everything together, give it a taste, and add salt and pepper to preference.
- Portion out into your meal containers, and enjoy!
Notes
• I chose to use pickled jalapeños in this recipe simply because it’s easier. If you prefer to use fresh, you can. Just be cautious with how many seeds you leave in them. The more seeds, the spicier this will be. If you follow this recipe exactly, it’s got a nice little heat to it, but nothing too overwhelming.
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch, and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
