Description
A delightful twist on a classic mac and cheese with high-protein honey BBQ chicken for a satisfying and comforting family meal.
Ingredients
- 400 g chicken breasts, diced
- 2 tbsp honey
- 70 g reduced BBQ sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground ginger
- 150 g fat-free cottage cheese
- 200 g light cream cheese
- 150 g 30% reduced fat cheddar cheese
- 150 ml semi-skimmed milk (2% milk)
- 1 tsp garlic powder
- 1 tsp parsley
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp salt
- 1 tsp mustard
Instructions
- Season diced chicken with garlic powder, onion powder, paprika, salt, black pepper, and ground ginger.
- Heat a skillet sprayed with low-calorie cooking spray over medium heat.
- Add the seasoned chicken to the skillet and cook until browned and cooked through.
- Stir in honey and BBQ sauce, allowing to caramelize slightly.
- Cook elbow macaroni according to package instructions and drain without rinsing.
- In a medium bowl, mix fat-free cottage cheese, light cream cheese, and reduced-fat cheddar cheese until smooth.
- Incorporate semi-skimmed milk, garlic powder, parsley, black pepper, paprika, salt, and mustard.
- Heat cheese mixture gently until melted and creamy.
- Combine cooked pasta and BBQ chicken into the cheese sauce, mixing thoroughly.
- Serve warm, optionally garnished with parsley or paprika.
Notes
Leftovers can be stored in an airtight container and reheated. This dish is great for meal prep and can also be served with fresh parsley for presentation.
