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