Spicy Chicken Alfredo

Directions

1. 1

   Roast 5 red bell peppers at 450°F for 30-50 minutes.

2. 2

   Wrap 10 cloves of garlic in foil or parchment paper, add 1 tsp of oil, and roast at 450°F for 30-50 minutes.

3. 3

   Add 32oz diced chicken breast, 30g parmigiano reggiano, 2 Tbsp minced garlic, 1 Tbsp salt, 2 tsp crushed red pepper, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp black pepper, and 0.5 tsp cayenne to the slow cooker.

4. 4

   Add 120ml chicken bone broth and 30g butter to the slow cooker.

5. 5

   Cook on high for 2-3 hours or low for 5-6 hours.

6. 6

   Add 800g 2% blended cottage cheese, 120g 1/3 fat cream cheese, 120g parmigiano reggiano, and 240ml milk to the slow cooker.

7. 7

   Add roasted red peppers and roasted garlic to the slow cooker.

8. 8

   Add salt, pepper, and red chili flakes to taste.

9. 9

   Add 672g pasta to the slow cooker and cook to 50%.

10. 10

    Add ~1 cup pasta water to the slow cooker.

11. 11

    Garnish with chopped parsley.