Kat's Cupboard

A cheesy, creamy pasta dish with just the perfect amount of heat. This was a simple dish to make, and probably my favorite one so far!

This recipe makes 10 servings, with 460 calories and 40 grams of protein for each serving.

Ingredients:

28oz chicken breast

4Tbsp adobo sauce

4-5 chipotle peppers

2 tsp garlic powder

2 tsp onion powder

1 Tbsp salt

1 tsp chicken bouillon

1 1/4 cups water

24 oz pasta

2 1/2 cups 2% cottage cheese

1/2 cup 1/3 fat cream cheese

1/2 cup Parmigiano Reggiano

1/2 cup shredded mozzarella

2 1/2 Tbsp honey

1 1/4 cups 1% milk

Salt and pepper to taste

Chopped Chives

Instructions:

Add diced chicken, adobo sauce, minced chipotle peppers, salt, garlic powder, onion powder, chicken bouillon and water to slow cooker and stir well to cover. Cook on high for 2-3 hours or on low for 4-5 hours. Once fully cooked and tender, shred the chicken.

Cook the pasta for half the amount of time on the box.

In a blender, blend the grated parmigiano reggiano, cottage cheese, cream cheese, mozzarella, honey, milk, salt and pepper. This will create a cheese sauce.

Add the half cooked pasta to the slow cooker, with a 1/2 cup of pasta water. Add the blended cheese sauce. Stir will until coated. Cook for an additional 20-30 minutes to thicken and cook the pasta. Then top with chopped chives.