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Crockpot Tuscan Chicken Pasta
Crockpot Tuscan Chicken Pasta
Recipe makes 6 meals
Nutrition Profile
Calories: 485kcalCarbohydrates: 55gProtein: 48gFat: 10g
Ingredients
- 3 Chicken Boneless Skinless Chicken Breast 8 oz each
- 1 box Pasta brand: Barilla Protein Plus
- 28 oz Tomatoes Crushed, w/Basil
- 3/4 cups Greek Yogurt Plain
- 1 cup Parmesan Cheese Shredded
- 1 cup Chicken Broth Low Sodium
- 2-4 cup Spinach
- 6-8 cloves Garlic grated
- 1/2 tbsp Oregano
- 1/2 tbsp Italian Seasoning
- 1/2 tbsp Onion Powder
- 1/2 tbsp Paprika
- Salt and Pepper (to taste)
Instructions
- In your crockpot add in crushed tomatoes, oregano, Italian seasoning, onion powder, paprika, garlic, low sodium chicken broth, stir to mix, and then add in your chicken breasts.
- Cover with the lid and cook on low for 4 hours, or high for 2 hours. Ensure the chicken reaches an internal temperature of at least 165°F
- Once the chicken is cooked, shred in the crockpot using the back of two forks.
- After shredding the chicken, add in your Greek yogurt, shredded Parmesan cheese, spinach, stir, and season with salt and pepper to taste.
- Place the lid back on and cook on low for an additional 15 minutes.
- While your chicken finishes cooking, cook your pasta according to the instructions on the package.
- When your pasta is done cooking, strain it and add it to your crockpot and stir to mix well.
- Divide as evenly as possible among six meal containers. Consume immediately or store in the refrigerator for no longer than three days, or freeze for up to two months!
- Enjoy!
Notes
• 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.
• Refrigeration instructions: For maximum freshness, store in airtight containers and refrigerate for no longer than three days.
• Freezing instructions: If storing for meal prep, place into freezer safe meal containers, and place in the freezer. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
