Directions
- 1Grab your diced chicken breast, add some olive oil with the seasonings listed on screen.
- 2Mix it well, then cook it on medium to high heat for 4 minutes on each side.
- 3Once the chicken is cooked, set it aside.
- 4Cook some diced garlic, followed by soy sauce and water.
- 5Add some chilli flakes and cornstarch mixed with water to help the sauce thicken.
- 6Take it off the heat, add honey and add the chicken back in. Mix it all together.
- 7Add more garlic, followed by fat free evaporated milk, light cream cheese and chicken stock powder.
- 8Add low fat cheddar cheese and mix on low heat, letting it melt while you cook your pasta.
- 9Once the cheese is creamy, add the cooked and drained pasta and mix it together until it sounds like something you've heard before.
- 10Divide the honey garlic chicken and the mac and cheese into four equal servings and enjoy!
Ingredients
- 700 g Diced Boneless & Skinless Chicken Breast
- 1 tsp Olive Oil
- 1 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 6 Diced Garlic Cloves
- 90 ml Low Sodium Soy Sauce
- 90 ml Water
- 0 Chilli Flakes
- 1 tsp Cornstarch
- 40 g Honey
- 4 Diced Garlic Cloves
- 340 ml Fat Free Evaporated Milk
- 80 g Light Cream Cheese
- 1.5 tsp Chicken Stock Powder
- 100 g Low Fat Grated Cheddar Cheese
- 320 g Macaroni Pasta
Equipment
frying panwooden spoonbowlpot
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