Directions
- 1Grab your diced chicken breast, add some olive oil with the seasonings listed on screen or in the caption below, mix it well, then cook it on medium to high heat.
- 2Once the chicken is cooked, set it aside.
- 3Cook up some diced garlic, followed by some soy sauce and water with some chilli flakes and cornstarch mixed with water to help the sauce thicken.
- 4Take it off the heat, add some honey, add the chicken back in and mix it all together.
- 5Add some more garlic, followed by fat free evaporated milk, light cream cheese, a bit of chicken stock powder, followed by light cheddar cheese, mix and let it melt while you cook your pasta on the stove.
- 6Once the cheese is creamy, add the cooked and drained pasta and mix it together until it sounds like something you’ve heard before.
- 7Divide 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
- 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
- 6 Diced Garlic Cloves
- 90 ml Low Sodium Soy Sauce
- 90 ml Water
- 1 Chilli Flakes
- 1 tsp Cornstarch
- 40 g Honey
Equipment
frying panwooden spoonbowlpot
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