Crockpot Chicken Tetrazzini

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  290 g Yellow Onion
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  8 oz Mushrooms, White, Sliced
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  1 tsp Garlic powder
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  1 tsp Oregano, Dried
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  1 tsp 1 tsp salt ($0.04)
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  1 tsp 1 Tsp Black Pepper (Freshly Cracked, $0.16)
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  1 cup Low Sodium Chicken Broth
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  8 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  0.5 lbs Pasta, Spaghetti, White, Dry
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  25 g Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  2 tbsp Parsley, Fresh

Instructions

1. 1Cut the chicken breast into bite-sized cubes and dice the onion into small pieces. Slice the white mushrooms and mince the garlic (or measure out the garlic powder).
2. 2Add the cubed chicken, diced onion, sliced mushrooms, garlic powder, dried oregano, and low sodium chicken broth to a large pot over medium-high heat. Bring to a simmer, then reduce heat to medium and cook for 12–15 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.
3. 3Break the spaghetti pasta in half and add it to the pot, pushing it down to fully submerge it in the liquid. Cook for 8–10 minutes over medium heat, stirring occasionally, until the pasta is nearly tender but still has a slight bite.
4. 4Cube the cream cheese and add it to the pot. Stir continuously for 2–3 minutes over medium heat until the cream cheese melts completely and creates a smooth sauce. Add the grated Parmesan and stir until fully incorporated.
5. 5Remove from heat and let the pot sit uncovered for 2 minutes to allow the sauce to thicken slightly.
6. 6Divide the Crockpot Chicken Tetrazzini evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7Garnish each portion with fresh parsley just before serving. Reheat in the microwave for 2–3 minutes until warmed through, or on the stovetop over medium heat for 5–7 minutes, stirring occasionally.