Ingredients:

  • 800g Chicken Breast, cut into 1-inch cubes
  • 1.5 tsp Salt
  • 1 tsp Black Pepper
  • 1.5 tsp Garlic Powder
  • 1.5 tsp Onion Powder
  • 1.5 tsp Smoked Paprika
  • 2 tsp Olive Oil
  • 30g Light Butter
  • 3 cloves Garlic, minced
  • 30g Honey
  • 1 tbsp Fresh Parsley, finely chopped
  • 220g Protein Macaroni, uncooked
  • 300ml Skim Milk
  • 160g Light Cream Cheese
  • 100g Low-Fat Sharp Cheddar, shredded
  • 1 tsp Smoked Paprika
  • 0.5 tsp Nutmeg
  • 1 tbsp Minced Garlic

Instructions:

  1. Bring a large pot of salted water to a boil. Add the 220g protein macaroni and cook for about 2 minutes less than the package directions. <small>Note: Protein pasta becomes mushy very quickly if overcooked in water.</small> Drain and set aside.
  2. Season the 800g chicken cubes with 1.5 tsp salt, 1 tsp pepper, 1.5 tsp garlic powder, 1.5 tsp onion powder, and 1.5 tsp smoked paprika.
  3. Heat 2 tsp olive oil in your skillet over medium high heat. Add the chicken and cook for 6-8 minutes <strong>until golden and browned on all sides</strong>.
  4. Lower the heat to medium. Add the 30g light butter, 3 cloves minced garlic, and 30g honey to the chicken. Toss constantly for 2-3 minutes <strong>until the sauce bubbles and coats the chicken</strong> like a thick syrup. Remove the chicken from the skillet and set aside.
  5. In the same skillet (or a clean pot), pour in the 300ml skim milk and 1 tbsp minced garlic. Bring to a light simmer. Whisk in the 160g light cream cheese until smooth. Add 1 tsp smoked paprika and 0.5 tsp nutmeg.
  6. Add the 100g shredded low-fat cheddar to the milk mixture. Whisk constantly over low heat <strong>until the cheese is fully melted and the sauce is velvety</strong>. Do not let it boil vigorously or the cheese may separate. Fold the drained macaroni into the cheese sauce until thoroughly coated. Serve the glazed honey garlic chicken over the mac and cheese, garnished with 1 tbsp fresh parsley.