Buffalo Chicken Mac & Cheese

Ingredients (raw weights)

• 700 g chicken breast, boneless skinless, raw
• 6 g salt, dry
• 3.1 g garlic powder, dry
• 2.4 g onion powder, dry
• 2.3 g paprika, dry
• 25 g butter, light, as sold
• 131 g hot sauce, as sold
• 25 g honey, as sold
• 320 g pasta, dry (uncooked)
• 364 g evaporated milk, fat free, canned
• 2 g chicken stock powder / bouillon, dry
• 80 g cream cheese, light (low fat), as sold
• 100 g cheddar/colby cheese, low fat shredded, as sold

Steps

1. In a bowl add the diced chicken breast with salt, garlic powder, onion powder, smoked paprika, chilli powder & mix everything together until well combined.
2. Lightly spray a pan with cooking oil & cook the seasoned chicken on medium heat for 4 minutes on each side until cooked through, Once cooked set the chicken aside.
3. Lower the heat and melt the light butter in the same pan, once melted add the buffalo sauce and honey then return the chicken to the pan and toss until fully coated.
4. Meanwhile cook the macaroni according to the packet instructions then drain completely.
5. In the same pan add the fat free evaporated milk, smoked paprika and chicken stock powder. Add the light cream cheese and grated cheddar then stir over low - medium heat until smooth and creamy.
6. Add the cooked pasta to the cheese sauce and mix until fully coated, divide everything into 4 equal servings & enjoy.