One of the easiest, and my favorite, things to do for weekly meal prep is cook a whole chicken or several chicken breasts. Shredding it up after it’s cooked is so easy and the chicken can then be used in many different ways throughout the week. You can even freeze the shredded chicken until you have a recipe that calls for it. I generally cook the chicken in my Crock Pot with a little bit of salt and pepper. You can cook 5-6 breasts on high, and they will be finished in 4 hours.
This creamy, fragrant pasta dish is the perfect use for leftover chicken—and it’s one of Betty’s most popular dinner recipes. Have a taste of Italy on the table in 30 minutes; we bet it will take a fraction of that time for it to disappear (especially since there’s bacon involved).