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32oz chicken breast (896g)

6 slices diced turkey bacon

1 packet ranch seasoning

30g hot honey

1 tablespoon chopped fresh dill

Garlic powder, pepper & red chili flakes

8 cloves minced garlic

16oz chicken bone broth (448ml)

672g pasta, cooked to 50%

10 slices of centercut bacon

Chopped chives

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Blended sauce:

800g 2% cottage cheese

160g parmigiano reggiano

420ml fat free milk

1 teaspoon garlic powder

1 teaspoon onion powder

Salt & pepper to taste

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1. In a pan, add in minced garlic, cook for 2 minutes, then pour over 16oz of chicken bone broth. Bring to a boil and let cook until liquid has completely reduced/evaporated.

2. To your slowcooker (mine is 7 quarts) - add diced chicken breast, diced turkey bacon, 1 packet of ranch seasoning, hot honey, chopped fresh dill, and garlic powder/pepper/chili flakes, and your onion/pepper/garlic bone broth mixture

3. Cook on high for 2-3 hours, or low for 3-4 hours

4. Add 10 slices of centercut bacon to an oven: 400 degrees for 15-20 minutes

5. Once chicken is done, prepare pasta + sauce. Add pasta to a boiling pot of salted water, cook for half the time suggested on the box, then strain. To a blender, add cottage cheese, parmesan, milk, garlic/onion/salt/pepper and blend until smooth

6. Shred your chicken, pour over blended sauce, add your half-cooked pasta and mix combined. Cover for 15-20 minutes on low, or until thickened. Crumble centercut bacon over the top, garnish with chives, separate into 11 equal servings, and enjoy

Nutrition Notes:

490 CALORIES

50G PROTEIN

52G CARBS

12G FAT