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Add diced chicken breast, canned tomatoes, chopped sundried tomatoes, olive oil, salt, dried oregano, garlic powder, red chili flakes, black pepper, and parmesan rind to slow cooker
Cook on High for 2-3 hours OR on Low for 3-4 hours
Cook linguine for 50% of suggested time on package
Shred the cooked chicken with forks
Mix cottage cheese, cream cheese, grated Parmigiano Reggiano, and fat-free milk together to make Alfredo sauce
Add half-cooked pasta and Alfredo sauce to the slow cooker
Cover and cook on High for 15-20 minutes to thicken and finish cooking pasta
Divide into 10 equal sized containers
Store in freezer for several months
Microwave for approximately 4 minutes to reheat, adding 2-3 tablespoons of milk if sauce has absorbed