Chicken Alfredo Tortellini

• porsjoner: Makes 8 Servings: Each S

Ingredienser

2 lbs Boneless Skinless Chicken Breast (907g)

1 Jar Alfredo Sauce (15 oz / 425g)

1 Block Reduced Fat Cream Cheese (8 oz / 226g)

1 Cup Low Fat Cottage Cheese (226g)

2 Bags Broccoli Florets (24 oz / 680g)

1 Package Cheese Tortellini (20 oz / 567g)

2 Cups Reduced Fat Mozzarella Cheese (224g)

1 Cup Grated Parmesan Cheese (85g)

1 tsp Garlic Powder

1 tsp Onion Powder

2 tsp Italian Seasoning

1/2 tsp Salt

1/2 tsp Black Pepper

Instructions: (Comment “SKILLET” for a link to all my Kitchen Tools)

1.) Add the chicken, seasonings, Alfredo sauce, and cream cheese to a crockpot. Cook on HIGH for 3–4 hours or LOWfor 6–7 hours.

2.) Shred the chicken, stir well, then add the broccoli and cook for 20–30 minutes.

3.) Cook the tortellini according to package directions and blend the cottage cheese until smooth.

4.) Stir in the blended cottage cheese, mozzarella, and parmesan, then add the cooked tortellini. Add reserved pasta water if needed.

5.) Divide into 8 servings (about 2 cups each). Refrigerate for up to 5 days or freeze for up to 3 months. Reheat with a splash of milk if needed.

Enjoy!