BUTTER CHICKEN MAC N’ CHEESE
Directions
- 1Add diced chicken breast, sautéed onions, tomato paste, garlic paste, ginger paste, fire-roasted tomatoes, spice blend, butter, and sweetener to a slow cooker.
- 2Cover the slow cooker and cook on high for 2-3 hours or on low for 3-4 hours.
- 3Once cooked, add plain 0% Greek yogurt, 1/3 fat cream cheese, chopped cilantro, and green onions.
- 4Mix the ingredients together.
- 5Add half-cooked shell pasta, 1 cup of pasta water, garam masala, extra sharp cheddar, and reduced-fat mozzarella cheese to the slow cooker.
- 6Mix everything thoroughly until combined and melted.
- 7Cover the slow cooker again and cook on high for an additional 10-15 minutes to let it thicken and finish cooking.
- 8Serve or store the butter chicken mac n' cheese in meal prep containers.
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
- Chopped green onions
- 227 g extra sharp cheddar
- 80 g reduced fat mozzarella
- 1 tsp garam masala
Equipment
slow cookerspoonmeal prep containers
Tips
- To achieve a thick consistency, cover and cook on high for 10-15 minutes at the end.
- Store frozen for high protein meals for weeks.