This pasta is a super simple recipe that you can make in the slow cooker. It's high in protein and WW friendly - great for making ahead for lunches and dinners as well!
28ozcrushed tomatoes with garlic basil oregano or add your own spices
3clovesfresh garlic minced
Salt and pepper to taste
1/2cupchicken brothlow sodium
15oztomato sauce
Pasta:
2cupslow carb pastadry, cooked according to package instructions
Sauce:
1/4cupparmesan cheeseshredded, extra for garnish if desired
1/4cupnonfat Greek yogurt
1/4cuplight cream cheese
4ozspinach
8tsppestoto garnish - 1 tsp per serving
Instructions
Add chicken into slow cooker and cover with tomato sauce, crushed tomato, salt, pepper, garlic, and chicken broth. Cook on high for 3-3.5 hours, until chicken has an internal temp of 165 and is fork tender.
When chicken is almost done, cook pasta according to package instructions. Drain and set aside.
Once chicken is done, shred with two forks (or transfer to a mixing bowl and use a hand mixer to quickly shred, just cover well to avoid any mess). Put back into crockpot.
Add greek yogurt, parmesan, light cream cheese, and spinach and mix well. Let cook on high for another 15-20 minutes or so, until spinach is wilted and you have a uniform, creamy sauce. Add pasta in and stir. Adjust salt/pepper to your liking and serve! Garnish with 1 tsp basil pesto and some fresh parmesan. Enjoy!
Let leftovers fully cool to room temp before storing in an airtight container in the fridge for up to 4 days.