What could be better than a creamy, savoury, and nutritious pasta recipe for a busy weeknight? Plus, you'll have leftovers for the next day! This recipe cooks on its own in the slow cooker, allowing you to enjoy a comforting meal without spending hours in the kitchen.
Ingredients
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3 chicken breasts
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500 ml (2 cups) low-sodium chicken broth
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250 ml (1 cup) unsweetened almond milk
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2 onions, diced
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3 garlic cloves, finely chopped
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7.5 ml (½ tbsp) Italian seasoning
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7.5 ml (½ tbsp) dried basil
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7.5 ml (½ tbsp) dried oregano
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Pepper, to taste
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10 whole wheat lasagna noodles, broken into small pieces (or 200 g of another pasta of your choice)
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500 ml (2 cups) frozen broccoli florets
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250 ml (1 cup) frozen peas
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125 ml (½ cup) light cream cheese
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125 ml (½ cup) plain 0% Greek yogurt
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60 ml (¼ cup) grated Parmesan cheese
Preparation
- In the slow cooker, add the chicken, broth, almond milk, onion, garlic, and seasonings. Cover and cook on low for 4 to 5 hours, or until the chicken is tender and fully cooked.
- Once the chicken is cooked, shred it using two forks and add the remaining ingredients. Stir well.
- Cover again and cook on low for about 1 hour, or until the pasta is tender and the liquid is well absorbed.
- Stir before serving to ensure everything is well combined.
Notes
Keeps for 3-5 days in an airtight container in the fridge or 3 months in the freezer.
