NUTRITION

SERVINGS

INGREDIENTS

75 g Chicken breast (5.3 oz)

42 g Dry macaroni pasta (1.5 oz)

10 g Honey (0.35 oz)

15 g Chipotle hot sauce (0.5 oz)

30 ml Fat-free evaporated milk (1 oz)

15 g Light cream cheese (0.5 oz)

10 g Low-fat cheddar cheese (0.35 oz)

5 ml Olive oil (1 tsp)

2 g Garlic powder (0.5 tsp)

2 g Smoked paprika (0.5 tsp)

1 g Dried oregano (0.25 tsp)

1 g Sea salt (0.25 tsp)

2 g Fresh parsley (1 tbsp)

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Boil the macaroni in a pot of salted water for approximately 8 minutes until al dente, then drain and set aside.

• 3

  Toss the cubed chicken breast with the sea salt, dried oregano, smoked paprika, and garlic powder until evenly coated.

• 4

  Heat the olive oil in a skillet over medium heat and cook the seasoned chicken for 6-8 minutes until golden brown and cooked through.

• 5

  Stir in the honey and half of the chipotle hot sauce to glaze the chicken, then remove the chicken from the pan and set aside.

• 6

  In the same skillet over low heat, whisk together the fat-free evaporated milk, light cream cheese, and the remaining chipotle sauce until the mixture is smooth and bubbling.

• 7

  Fold the cooked macaroni and glazed chicken into the sauce, stirring until every piece is silky and well-coated.

• 8

  Transfer the mixture to a small baking dish, sprinkle the shredded low-fat cheddar over the top, and bake for 10 minutes until the cheese is melted.

• 9

  Garnish with finely chopped fresh parsley before serving.