Queso Mac-n-cheese with Chicken

Ingredients:

• 2lbs thin-sliced chicken breast

• ½ cup red enchilada sauce

• 3 Tbsp green chiles

• 14oz can fire-roasted tomatoes

• 2 Tbsp garlic purée

• 2 tsp onion powder

• 1 Tbsp salt

• 1 tsp black pepper

• ½ tsp cayenne

• Roasted Vegetables:

  • 2 orange bell peppers

  • 2 red bell peppers

  • 1 onion

• Blended Queso Sauce:

  • 3 ⅓ cups low-fat or 2% cottage cheese

  • ½ cup of 1/3-fat cream cheese

  • 5oz extra sharp cheddar cheese

  • ¼ cup cheddar powder

  • ½ cup red enchilada sauce

  • ⅔ cup fat-free Fairlife milk

• 24oz pasta of choice

• Chopped cilantro, garnish

Instructions:

1. Preheat oven to 400°F.

2. Add 2 diced orange bell peppers, 2 diced red bell peppers, and 1 diced onion to a baking sheet. Roast for 20–25 minutes, until softened and lightly browned. Set aside.

3. Add the chicken breast to the slow cooker. Add ½ cup red enchilada sauce, 3 Tbsp green chiles, 14oz can fire-roasted tomatoes, 2 Tbsp garlic purée, 1 Tbsp salt, 2 tsp onion powder, 1 tsp black pepper, and ½ tsp cayenne. Stir to coat evenly.

4. Add the roasted vegetables to the slow cooker. Cover and cook on high for 2–3 hours or low for 3–4 hours, until the chicken is tender.

5. While the chicken cooks, bring a pot of salted water to a boil. Add the pasta and cook for half of the package time. Drain and set aside.

6. Prepare the queso sauce by adding 3 ⅓ cups cottage cheese, ½ cup cream cheese, 5oz shredded extra sharp cheddar, ¼ cup cheddar powder, ½ cup red enchilada sauce, and ⅔ cup milk to a blender. Blend until completely smooth.

7. Once the chicken is fully cooked, shred it directly in the slow cooker using two forks.

8. Add the half-cooked pasta and the blended queso sauce. Stir until evenly coated. Cover and cook on low for 15– 20 minutes, until the pasta is tender and the sauce has thickened.

9. Garnish with chopped cilantro. Allow leftovers to cool completely before storing in the freezer.