BUTTER CHICKEN MAC N' CHEESE
Directions
- 1Add diced chicken breast, sautéed onions, tomato paste, garlic paste, ginger paste, butter, fire-roasted tomatoes, sugar or zero-cal sweetener, and the spice blend (paprika, chili powder, spicy curry powder, cumin, salt, black pepper) into the slow cooker.
- 2Mix all the ingredients well in the slow cooker.
- 3Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
- 4Once cooked, add plain 0% Greek yogurt, 1/3 fat cream cheese, chopped cilantro, and green onions to the mixture.
- 5Mix the ingredients until well combined and creamy.
- 6Add half-cooked shell pasta and about one cup of pasta water to the slow cooker.
- 7Sprinkle a teaspoon of garam masala into the mixture.
- 8Add extra sharp cheddar and reduced-fat mozzarella cheese to the slow cooker.
- 9Stir everything together until the cheese is melted and fully incorporated.
- 10Cover the slow cooker again and cook on high for an additional 10-15 minutes to allow it to thicken and finish cooking.
Ingredients
- 900 g chicken breast, diced
- 2 onions, sautéed until browned
- 30 g tomato paste
- 30 g garlic paste
- 15 g ginger paste
- 30 g butter
- 400 g blended fire-roasted tomatoes
- 15 g sugar or zero-cal sweetener
- 2 Tbsp paprika
- 1 Tbsp chili powder
- 1 Tbsp spicy curry powder
- 2 tsp cumin
- 1 Tbsp salt
- 1 dash black pepper
- 672 g shell pasta, cooked to 50% of box time
- 1 cup pasta water
- 400 g plain 0% Greek yogurt (FAGE brand)
- 120 g 1/3 fat cream cheese
- chopped cilantro
- green onions
- 227 g extra sharp cheddar
- 80 g reduced fat mozzarella
- 1 tsp garam masala
Equipment
slow cookerspoon
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