• 7717819dc781b10da1ac904204fe9a30

Chicken And Veggie Mac And Cheese

PER SERVING: Calories - 217, Carbs - 15g, Fat - 11g, Protein - 15g, Sodium - 355mg, Sugar - 2g

Prep
Cook
Serves 6people
Ingredients
1
tbsp Butter
1
tbsp Flour
2
cups Almond Milk
2
tsp Garlic Powder
1
cup Cheddar Cheese - Shredded
1
box Shell Pasta - Whole Wheat
1
Scallion - Finely Sliced
1
cup Baby Peas - Frozen
1
Jalapeño
2
Chicken Breasts - Shredded
1/4
cup Panko Breadcrumbs
1/2
tsp Paprika
1
tsp Cilantro - Finely Chopped
1
tbsp Parmesan Cheese - Shredded
1/4
tsp Salt
1/4
tsp Pepper
Directions
1.
Combine the Panko breadcrumbs, 1 tsp of garlic powder, paprika, cilantro, parmesan cheese, and salt and pepper into a bowl. Mix and set aside.
2.
In a large sauce pan cook the pasta according to the package to al dente. Drain and set aside.
3.
In a large sauce pan, melt butter on med-low and add the flour. Stir for 10-15 minutes until it browns and becomes a thick pasty (this is a roux) then add the almond milk and garlic powder. Stir often so it does not burn. It takes about 30 minutes to thicken.
4.
Add the pasta, mix well so every piece of pasta is coated. Add the cheese and mix until it is all melted and distributed. Turn off heat and add the scallion, peas, jalapeno and chicken.
5.
Coat a large casserole dish lightly with cooking spray. Transfer your mac and cheese to the dish. Top with the panko topping and place under the broiler for a few minutes, keep an eye on it so it doesn't burn.
6.
Remove from broiler and serve.

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