BUTTER CHICKEN MAC N’ CHEESE

4h
Serves 10
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Directions

  1. 1Add diced chicken breast, sautéed onions, tomato paste, garlic paste, ginger paste, fire-roasted tomatoes, sugar or zero-cal sweetener, and the spice blend (2 Tbsp paprika, 1 Tbsp chili powder, 1 Tbsp spicy curry powder, 2 tsp cumin, 1 Tbsp salt, Dash of black pepper) to your slow cooker.
  2. 2Add butter and sweetener of choice.
  3. 3Cover and let it slow cook on high for 2-3 hours or on low for 3-4 hours.
  4. 4Once cooked, add fat-free Greek yogurt, 1/3 fat cream cheese, chopped cilantro, and green onions.
  5. 5Mix until well combined.
  6. 6Add half-cooked shell pasta and about a cup of pasta water.
  7. 7Add a teaspoon of garam masala.
  8. 8Add extra sharp cheddar and reduced-fat mozzarella cheese.
  9. 9Mix everything thoroughly.
  10. 10Cover and cook on high for another 10-15 minutes 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
  • 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 cookerspooncolander

Tips

  • Use stealth health containers, which are fully compostable, plant-based, freezer and microwave safe, and sturdy and stackable.