All recipes · Dinner · confidence: medium

Chicken Parm Pasta

Name: Chicken Parm Pasta
Ingredients: 1120 g chicken breast, boneless skinless, raw; 784 g crushed/diced tomatoes, canned; 32 g tomato paste, canned; 17 g garlic, raw; 27 g salt, dry; 3 g italian seasoning, dry; 2.4 g onion powder, dry; 15 g parmesan cheese, grated, as sold; 672 g pasta, dry (uncooked); 300 g cottage cheese, 1% low fat, as sold; 247 g milk, skim, as sold; 100 g cream cheese, light (low fat), as sold; 150 g parmesan cheese, grated, as sold; 15 g miso paste, as sold; 0.5 g salt, dry

539 kcal45.7 g protein62.9 g carbs10.9 g fat10 servings

Ingredients (raw weights)

1120 g chicken breast, boneless skinless, raw
784 g crushed/diced tomatoes, canned
32 g tomato paste, canned
17 g garlic, raw
27 g salt, dry
3 g italian seasoning, dry
2.4 g onion powder, dry
15 g parmesan cheese, grated, as sold
672 g pasta, dry (uncooked)
300 g cottage cheese, 1% low fat, as sold
247 g milk, skim, as sold
100 g cream cheese, light (low fat), as sold
150 g parmesan cheese, grated, as sold
15 g miso paste, as sold
0.5 g salt, dry
classic from the Slow Cooker Meal Prep series – no amount given (not in macros)

Steps

For accurate “serving sizes” - weigh your empty slow cooker BEFORE starting anything. Once everything is done, weigh it again, and subtract out the “before” weight - this will give you the total weight of the finished recipe. Divide this by the # of servings (10 in this case) to get the exact serving size weight
Store everything frozen - no need to thaw, just toss in the microwave with 2-3 tablespoons of milk or water, cover with a paper towel, and microwave for 3-5 mins until heated through. Add more liquid to reconstitute the sauce/increase creaminess
Make sure to blend the cottage cheese for 2-3 mins to ensure it’s completely smooth all the way through - heating up slightly in the microwave can help with the process

Recipe by @stealth_health_life · original post. Creator states 475 kcal and 43 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 402 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.