Ingredients
Scale
- 2 lbs Frozen Chicken Breasts (Value pack)
- 24 oz Low-fat Cottage Cheese
- 1 box (16 oz) Whole Wheat Pasta Shells
- 32 oz Chicken Broth (Low sodium)
- 1 bag (10 oz) Frozen Chopped Spinach
- 1 jar (24 oz) Marinara Sauce
- 2 tbsp Italian Seasoning
- 1 tbsp Garlic Powder
- 1 tsp Salt and Black Pepper
- 1 cup Shredded Mozzarella (Optional topper)
Instructions
- Place the frozen chicken breasts at the bottom of your slow cooker. Sprinkle the Italian seasoning, garlic powder, salt, and pepper directly over the meat. Pour the entire jar of marinara sauce and half of the chicken broth over the chicken. Cover the crockpot and set it to high for 3 hours or low for 6 hours. This allows the chicken to become tender enough to shred effortlessly later.
- Once the chicken is fully cooked, use two forks to shred it directly in the pot. The chicken will soak up all those savory marinara juices. Now, stir in the entire container of cottage cheese and the frozen spinach. The cottage cheese will melt into the sauce, creating a rich, pink vodka-sauce consistency that is loaded with protein. Add the remaining chicken broth at this stage to ensure there is enough liquid for the pasta.
- Pour the dry pasta shells into the crockpot. Stir well to ensure every noodle is submerged in the liquid. Cover and cook on high for an additional 30 to 45 minutes. Check the pasta periodically to ensure it reaches your desired “al dente” texture. Once the pasta is soft, sprinkle the shredded mozzarella on top and let it melt for 5 minutes before serving. Scoop large portions into bowls and enjoy your high-protein feast!
- Cook Time: 4 hours 5 minutes