Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts (whole)
- 24 oz container of low-fat cottage cheese
- 1 jar (24 oz) of your favorite marinara sauce
- 1 lb box of dry penne or rotini pasta
- 1 cup low-sodium chicken broth
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Place the whole chicken breasts at the bottom of your slow cooker. Pour the entire jar of marinara sauce and the chicken broth directly over the meat. Sprinkle in the Italian seasoning, garlic powder, and red pepper flakes. Do not worry about stirring yet; just ensure the chicken is covered by the liquid to keep it moist during the cooking process.
- Cover the crockpot with the lid. Set the temperature to High for 3 to 4 hours or Low for 6 hours. You want the chicken to be tender enough that it shreds easily with a fork. About 30 minutes before you are ready to eat, lift the lid and use two forks to shred the chicken directly in the pot. It should fall apart effortlessly into the sauce.
- Stir in the entire container of cottage cheese and the dry pasta. If the mixture looks too thick, add an extra splash of water or broth. Replace the lid and cook on High for another 20 to 30 minutes, or until the pasta is tender. Once the pasta is cooked, stir in the shredded mozzarella cheese until it’s melted and gooey. Serve immediately with a sprinkle of fresh parsley.
- Cook Time: 4 hours 5 minutes