Butter Chicken Mac n’ Cheese

10 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 900g (32oz) chicken breast, diced
• 2 onions, sautéed until browned
• 30g (2 Tbsp) tomato paste
• 30g (2 Tbsp) garlic paste
• 15g (1 Tbsp) ginger paste
• 30g (2 Tbsp) butter
• 400g (14oz) blended fire-roasted tomatoes
• 15g (1 Tbsp) sugar or zero-cal sweetener
• 2 Tbsp paprika
• 1 Tbsp chili powder
• 1 Tbsp spicy curry powder
• 2 tsp cumin
• 1 Tbsp salt
• Dash of black pepper
• 672g shell pasta, cooked to 50% of box time
• 1 cup pasta water
• 400g plain 0% Greek yogurt (FAGE brand)
• 120g 1/3 fat cream cheese
• Chopped cilantro and green onions
• 227g extra sharp cheddar
• 80g reduced fat mozzarella
• 1 tsp garam masala

Instructions

1. Prepare the spice blend by combining paprika, chili powder, spicy curry powder, cumin, salt, and black pepper.
2. Cook the diced chicken breast in a slow cooker using either a high setting for 2–3 hours or a low setting for 3–4 hours.
3. Incorporate the sautéed onions, tomato paste, garlic paste, ginger paste, butter, blended fire-roasted tomatoes, sweetener, and the prepared spice blend into the chicken mixture.
4. Cook the shell pasta until it is only halfway cooked according to the package instructions.
5. Combine the par-cooked pasta, pasta water, Greek yogurt, cream cheese, cheddar, mozzarella, and garam masala with the chicken mixture.
6. Garnish with chopped cilantro and green onions before serving.