BUTTER CHICKEN MAC N' CHEESE
Serves 10
Directions
- 1Add diced chicken breast, sautéed onions, tomato paste, garlic paste, ginger paste, fire-roasted tomatoes, butter, and a 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 the slow cooker.
- 2Let it slow cook for 2-3 hours on high or 3-4 hours on low.
- 3Once cooked, add fat-free Greek yogurt, 1/3 fat cream cheese, chopped cilantro, and green onions.
- 4Mix well.
- 5Add half-cooked shell pasta and about a cup of pasta water.
- 6Add a teaspoon of garam masala, extra sharp cheddar, and mozzarella cheese.
- 7Mix everything together until well combined and cheesy.
- 8Cover and cook on high for 10-15 more minutes to let it thicken and finish cooking.
- 9Serve in meal prep containers and store frozen for high protein meals.
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 and green onions
- 227 g extra sharp cheddar
- 80 g reduced fat mozzarella
- 1 tsp garam masala
Equipment
slow cookerspatulameal prep containers
Tips
- Stealth Health Containers are fully compostable, entirely plant-based (no BPA plastic or PFAS), freezer and microwave safe, sturdy, and stackable.
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