French Onion Chicken Pasta

• servings: Makes 8 Servings: Each S
• total time: 9 hours 15 minutes

Ingredients

2 ½ lbs Boneless Skinless Chicken Breast (1134g raw)

1 Box Barilla Protein+ Rigatoni Pasta (410g dry)

2 Large Yellow Onions, Thinly Sliced (400g)

3 Cups Sliced Mushrooms (300g)

4 tsp Minced Garlic (20g)

1 Tbsp Worcestershire Sauce (15mL)

1 Tbsp Balsamic Vinegar (15mL)

1 Tbsp Onion Powder

1 tsp Garlic Powder

1 tsp Salt

1 tsp Black Pepper

1 Cup Beef Broth (240mL)

4 Cups Fresh Spinach (120g)

1 Cup 0% Greek Yogurt (240g)

2 Cups Part-Skim Mozzarella Cheese, Shredded (224g)

Directions

1.) Add chicken, onions, mushrooms, garlic, Worcestershire, balsamic, broth, and seasonings to crockpot. Stir and cook high 3–4 hrs or low 5–6 hrs.

2.) Near the end, cook pasta; drain. Shred chicken, then cook uncovered 5–10 mins to reduce liquid.

3.) Stir in spinach until wilted, then mix in Greek yogurt and mozzarella until creamy.

4.) Add pasta and combine.

5.) Let thicken 5–10 mins, divide into 8 servings. Store 4–5 days (freeze longer); reheat with a splash of liquid.

Enjoy!