NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.13 tsp sea salt

0.25 tsp dried oregano

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.13 tsp ground cumin

1 oz dry macaroni

1 tsp light butter

1 tsp minced garlic

1 tsp honey

2 tbsp chipotle hot sauce

0.25 tsp onion powder

2 tbsp fat-free evaporated milk

1 tbsp light cream cheese

1 tbsp shredded low-fat cheddar cheese

1 tsp fresh parsley

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and toss in a bowl with the sea salt, oregano, half of the smoked paprika, garlic powder, and cumin.

• 2

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

• 3

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

• 4

  Reduce heat to low, then stir in the honey, half of the chipotle sauce, and minced garlic, tossing the chicken until the glaze is sticky and fragrant.

• 5

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

• 6

  Whisk in the evaporated milk, remaining chipotle sauce, and cream cheese until the sauce is smooth and simmering.

• 7

  Stir in the cheddar cheese until melted, then fold in the cooked macaroni until every noodle is coated in the silky sauce.

• 8

  Plate the smoky macaroni and top with the honey-chipotle chicken, garnishing with fresh parsley.