SPICY PEANUT BUTTER CHICKEN PASTA 🥜🍗
(Makes 7 Servings: Each Serving is 1/7 of the Crockpot)
Macros (Per Serving):
-562 Calories
-14g Fat
-61g Carbs
-48g Protein
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Ingredients:
-2 lbs Boneless Skinless Chicken Breast (907g raw)
-1: 14.5 oz Box Barilla Protein+ Pasta (410g dry)
-1/2 Cup Peanut Butter (128g)
-1 Cup 0% Greek Yogurt (240g)
-2 Tbsp Light Soy Sauce (30mL)
-2 Tbsp Sriracha (30g)
-1 Tbsp Rice Vinegar (15mL)
-4 tsp Minced Garlic (20g)
-2 tsp Chili Flakes
-1 Cup Chicken Broth (240mL)
-1 Medium Onion (150g)
-2 Bell Peppers (300g)
-2 Cups Carrots (200g)
-1 tsp Salt
-1 tsp Black Pepper
Instructions:
1.) Add chicken, veggies, broth, and seasonings to crockpot; cook on high 3–4 hrs or low 6–7 hrs.
2.) Shred chicken, then stir in Greek yogurt until smooth.
3.) Cook pasta, drain, and add with bell peppers; mix well (add liquid if needed).
4.) Divide into 7 servings and store or serve.
Enjoy!
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