Crockpot Tuscan Chicken Pasta

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  24 oz or 680g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Spinach

  Raw

  3 cup or 90g

• Garlic

  Raw

  6 cloves, minced or 18g

• Oregano

  Spices, dried

  ½ tbsp, leaves or 2g

• Italian Seasoning

  Shoppers Value

  1 ½ tsp or 6g

• Onion powder

  Spices

  ½ tbsp or 3g

• Paprika

  Spices

  ½ tbsp or 3g

• Protein & Penne, Classic Pasta Taste

  Barilla

  14 ½ oz or 406g

• Plain Greek Yogurt

  1 serving or 150g

Directions

1. In your crockpot add in crushed tomatoes, oregano, Italian seasoning, onion powder, paprika, garlic, low sodium chicken broth, stir to mix, and then add in your chicken breasts.
2. Cover with the lid and cook on low for 4 hours, or high for 2 hours. Ensure the chicken reaches an internal temperature of at least 165°F
3. Once the chicken is cooked, shred in the crockpot using the back of two forks.
4. After shredding the chicken, add in your Greek yogurt, shredded parmesan cheese, spinach, stir, and season with salt and pepper to taste.
5. Place the lid back on and cook on low for an additional 15 minutes.
6. While your chicken finishes cooking, cook your pasta according to the instructions on the package.
7. When your pasta is done cooking, strain it and add it to your crockpot and stir to mix well.
8. Divide as evenly as possible among six meal containers. Consume immediately or store in the refrigerator for no longer than three days, or freeze for up to two months!

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• Creamy Tuscan Garlic Chicken
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