NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Dry elbow macaroni

1 tsp Honey

2 tbsp Chipotle hot sauce

1.5 tsp Light butter

1 tsp Minced garlic

0.25 tsp Sea salt

0.25 tsp Dried oregano

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.25 tsp Ground cumin

2 tbsp Skim milk

1 tbsp Light cream cheese

1 tbsp Low-fat shredded cheddar cheese

0.25 tsp Onion powder

1 tsp Fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and place them in a small bowl. Toss with sea salt, dried oregano, half of the smoked paprika, half of the garlic powder, and the ground cumin until evenly coated.

• 2

  Bring a medium pot of water to a boil. Add the dry elbow macaroni and cook for approximately 8 minutes, or until tender. Drain the pasta and set aside.

• 3

  Heat a skillet over medium heat and add 1 teaspoon of light butter. Add the seasoned chicken and cook for 4-5 minutes per side until golden and cooked through. Reduce the heat to low, then stir in the honey, 1 tablespoon of chipotle hot sauce, and minced garlic. Toss until the chicken is sticky and glazed, then remove from the pan.

• 4

  In the same skillet over low heat, add the remaining 0.5 teaspoon of light butter, the remaining garlic powder, the remaining smoked paprika, and the onion powder. Toast for 30 seconds until fragrant.

• 5

  Whisk in the skim milk, the remaining 1 tablespoon of chipotle hot sauce, and the light cream cheese. Stir constantly until the sauce is smooth and simmering.

• 6

  Stir the low-fat shredded cheddar cheese into the sauce until melted. Fold in the cooked macaroni and fresh parsley, stirring until the pasta is completely coated in the creamy cheese sauce. Top with the honey-chipotle chicken and serve immediately.