Umami
Umami

Dinner

Garlic Butter Chicken Alfredo

10

portions

3 hours

temps total

Ingrédients

Chicken:

  • 32oz chicken breast

  • 30g parmigiano reggiano

  • Juice of 1 lemon

  • 2 tablespoons garlic purée

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 tablespoon salt

  • 1 tsp black pepper

  • 2 tsp kinder roasted garlic brown butter seasoning (optional)

  • Dash crushed red pepper

  • 1/2 cup water

  • 30g butter

  • 672g pasta, cooked to 50%

Alfredo sauce:

  • 800g 2% blended cottage cheese

  • 120g 1/3 fat cream cheese

  • 120g parmigiano reggiano

  • 240ml milk

  • Salt & pepper to taste

Instructions

  1. Add ~1/2 cup pasta water to chicken ingredients except for pasta.

  2. Mix.

  3. Evenly distribute butter.

  4. Cook in crockpot on high for 2-3 hours.

  5. Shred chicken

  6. Add pasta and blended Alfredo sauce.

  7. Mix until completely combined.

  8. Cook for 15-20 minutes.

Allocate to 10 equal sized containers - store in the freezer (they’ll last for several months frozen) - microwave for ~4 minutes to reheat.

Add 2-3 tablespoons of milk when reheating if sauce absorbs during reheat

Notes

515 Calories | 47g Protein | 54g Carbs | 14g Fat

10

portions

3 hours

temps total
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