120
min
10
servings
540
kcal
46g
protein
62g
carbs
13g
fat
A creamy, cheesy chicken pasta dish with roasted vegetables and a homemade queso sauce.
Notes
The recipe uses a slow cooker. The pasta is cooked separately on the stovetop before being added to the slow cooker.
Slow Cook
High 2h–3h
Low 3h–4h
Total: 5h
Slow Cook
High 2h–3h
Low 3h–4h
Total: 5h
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Preheat oven to 400°F (200°C). Dice the bell peppers and the onion, spread on a baking sheet, and roast for 20-25 minutes until softened and lightly browned.
Dice the chicken breast and add to the slow cooker with red enchilada sauce, green chiles, fire-roasted tomatoes, garlic puree, onion powder, salt, black pepper, and cayenne. Stir to coat. Add roasted vegetables. Cover and cook on high for 2-3 hours or low for 3-4 hours until tender.
Bring a pot of salted water to a boil, add pasta, cook halfway, then drain and set aside.
For the queso sauce, shred the cheddar cheese and blend with 2% cottage cheese, 1/3 fat cream cheese, cheddar powder, red enchilada sauce, and milk until smooth.
When the chicken is done, shred slightly in the slow cooker. Add half-cooked pasta and queso sauce, stirring to coat. Cover and cook on low for 15-20 minutes until sauce thickens and pasta is tender. Divide into 10 servings, garnish with cilantro, and let leftovers cool before freezing.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Let leftovers cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
Thaw in the refrigerator overnight if frozen. Reheat on the stovetop or in the microwave, adding a splash of milk if the sauce has thickened too much.
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