NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp honey

1.5 tbsp chipotle hot sauce

1 tsp light butter

1 tsp minced garlic

0.25 tsp sea salt

0.25 tsp dried oregano

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp ground cumin

1.5 oz dry macaroni

0.25 cup fat-free evaporated milk

1 tbsp light cream cheese

1 tbsp low-fat cheddar cheese

1 tbsp chipotle hot sauce

0.5 tsp light butter

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

1 tsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and toss thoroughly with the salt, oregano, paprika, garlic powder, and cumin.

• 2

  Bring a pot of salted water to a boil, add the macaroni, and cook for approximately 8 minutes until tender, then drain and set aside.

• 3

  Heat a large skillet over medium heat with 1 tsp of light butter and sear the chicken for 4-5 minutes per side until golden and cooked through.

• 4

  Lower the heat and stir in the honey, 1.5 tbsp chipotle sauce, and minced garlic, tossing until the chicken is sticky and well-coated.

• 5

  In a separate saucepan over low heat, toast the sauce spices in 0.5 tsp butter for 30 seconds before whisking in the evaporated milk, cream cheese, and remaining chipotle sauce.

• 6

  Whisk in the cheddar cheese until the sauce is smooth, then fold in the cooked macaroni and top with the glazed chicken and fresh parsley.