NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

0.75 oz uncooked macaroni

0.5 tsp honey

2 tbsp chipotle hot sauce

0.5 tsp light butter

1 tsp minced garlic

0.1 tsp sea salt

0.1 tsp dried oregano

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.1 tsp ground cumin

0.25 cup fat-free evaporated 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 toss in a bowl with sea salt, oregano, half of the smoked paprika, garlic powder, and cumin.

• 2

  Bring a medium pot of salted water to a boil and cook the macaroni for 8 minutes or until al dente, then drain and set aside.

• 3

  Melt 0.75 tsp of light butter in a non-stick skillet over medium heat and sear the chicken for 4-5 minutes per side until golden and cooked through.

• 4

  Reduce the heat to low, then add the honey, 1 tbsp of chipotle sauce, and minced garlic to the skillet, tossing until the chicken is sticky and glazed.

• 5

  Remove the chicken from the pan and wipe it clean; melt the remaining 0.75 tsp of butter and toast the onion powder and the remaining smoked paprika for 30 seconds.

• 6

  Whisk in the fat-free evaporated milk, the remaining 1 tbsp of chipotle sauce, and the light cream cheese until the sauce is smooth and simmering.

• 7

  Stir in the shredded cheddar until melted, then fold in the cooked macaroni and garnish with fresh parsley before topping with the glazed chicken.