Serves 5
Directions
- 1Slice chicken thighs into cubes, season with salt, oregano, smoked paprika, garlic powder, cumin and olive oil. Mix well and let marinate for a few minutes.
- 2Get a pot of water to boil, add uncooked macaroni, boil for 8 minutes then drain water and set aside.
- 3Pan on medium heat, melt butter. Cook marinated chicken for 5 mins each side until golden and crispy.
- 4Lower the heat before adding extra butter, minced garlic, honey, chipotle hot sauce and parsley. Mix well till fully coated then set aside.
- 5Same pan on low heat, add spices, toast for 30 seconds. Then add milk, chipotle hot sauce, cream cheese. Stir till all is melted and smooth.
- 6Add cheddar cheese and stir till creamy and cheesy.
- 7Add macaroni with parsley then mix till fully combined and silky smooth!
Ingredients
- 1100 g Boneless Chicken Thighs, fat trimmed and cubed
- 2 tsp Salt
- 3 tsp Oregano
- 2.5 tsp Smoked Paprika
- 2.5 tsp Garlic Powder
- 1.5 tsp Cumin
- 100 g Cholula Chipotle Hot Sauce
- 50 g Honey
- 2 tbsp Minced Garlic
- Lots of Fresh Parsley, finely chopped
- 40 g Light Butter (for cooking)
- 260 g Uncooked Macaroni
- 20 g Light Butter (to toast spices)
- 1.5 tsp Garlic powder
- 1.5 tsp Onion Powder
- 1.5 tsp Smoked Paprika
- 1 tsp Salt
- 300 ml Fat Free Evaporated Milk or Skimmed Milk
- 100 g Chipotle Hot Sauce (Brand: Cholula)
- 180 g Light Cream Cheese
- 100 g Low Fat Cheddar
- Fresh Parsley
Equipment
PotPan
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