Place cubed chicken breast, minced garlic, spices, parmesan cheese, and butter in a slow cooker. Follow cooking instructions as shown on screen.
In a separate pan, roast red bell peppers and garlic until peppers are softened. Peel off the skin and blend with roasted garlic, cottage cheese, Parmesan reggiano, low-fat milk, and red chili flakes until smooth.
Shred the cooked chicken and mix in half-cooked pasta and reserved pasta water. Pour the sauce over the mixture and combine well.
Cover and cook for 15-20 minutes. Top with parsley before serving.
Enjoy this high-protein, low-calorie meal prep option that can be stored frozen for months and reheated in less than 5 minutes.
Your donation to Vidcook can help us continue to provide our free and valuable service as it costs a decent money to run! You can donate via PayPal by pressing the button below.