Description
A comforting dish that combines gooey mac and cheese with mouthwatering BBQ chicken, packed with protein and flavor.
Ingredients
- 400 g diced chicken breasts
- 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)
- 2 tbsp honey
- 70 g reduced BBQ sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp parsley
- 1 tsp mustard
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground ginger
- 300 g pasta
- Low-calorie cooking spray
Instructions
- Season the diced chicken breast with garlic powder, onion powder, paprika, salt, black pepper, ground ginger, and honey in a mixing bowl, ensuring the chicken is evenly coated.
- Heat a pan over medium heat, coated with low-calorie cooking spray, and cook the seasoned chicken for 7-10 minutes, stirring until golden brown.
- Add the reduced BBQ sauce to the pan with the chicken, mix well, and set aside.
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a separate bowl, combine the cottage cheese, cream cheese, reduced-fat cheddar, and 2% milk. Add garlic powder, parsley, paprika, salt, and mustard, then whisk until smooth.
- In a large bowl, combine the cooked pasta and BBQ chicken, then pour the cheese sauce over and stir to coat evenly.
- Optionally, transfer the mixture to a baking dish and bake until bubbly. Alternatively, serve directly from the bowl.
Notes
Marinate chicken for an hour or overnight for more flavor. Mix different cheeses or add vegetables for variety.