Description
A delicious and comforting mac and cheese dish elevated with BBQ chicken, combining cheesy goodness with high protein for a satisfying meal.
Ingredients
- 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
- 400 g diced chicken breasts
- 2 tbsp honey
- 1 tsp garlic powder
- 1 tsp onion powder
- 70 g reduced BBQ sauce
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground ginger
- Low-calorie cooking spray
- 300 g pasta
- 1 tsp salt
Instructions
- Prepare the BBQ chicken: Season the diced chicken breast with garlic powder, onion powder, paprika, salt, black pepper, ground ginger, and honey. Cook over medium heat in a pan coated with low-calorie cooking spray until browned and cooked through, about 7-10 minutes. Add the reduced BBQ sauce and mix, then set aside.
- Cook the pasta: Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente, then drain.
- Make the cheese sauce: Mix fat-free cottage cheese, light cream cheese, reduced-fat cheddar cheese, and 2% milk in a bowl. Add garlic powder, parsley, paprika, salt, and mustard, whisking until smooth.
- Combine and serve: Mix the cooked pasta and BBQ chicken in a large bowl. Pour the cheese sauce over and stir well. Transfer to a baking dish and bake for a bubbly finish, or serve directly from the bowl.
Notes
Marinating the chicken for an hour before cooking deepens the flavor. Add different cheeses for varied taste.
