Nashville Hot Chicken Mac & Cheese

4 meals

From a reel by Hunt4shredz — watch the original

Ingredients

• 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• Salt, pepper & garlic powder to taste
• Salt, pepper & garlic powder to taste
• Salt, pepper & garlic powder to taste
• 1/4 cup Fit Flour (or regular flour)
• 2 large eggs, beaten
• 4 bags Quest Spicy Buffalo Protein Chips, crushed
• 1/4 cup honey
• 1/4 cup Frank’s RedHot
• 1 tbsp light butter, melted
• 8 oz Protein macaroni, noodles, (or your favorite protein pasta)
• 1 1/4 cups nonfat Greek yogurt
• 1 cup low-fat cottage cheese
• 2 cups freshly grated reduced-fat sharp cheddar
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp Better Than Bouillon Chicken Base
• 2 garlic cloves
• 1 tsp Dijon mustard
• 1/2 tsp onion powder
• 3/4–1 cup reserved pasta water
• Black pepper to taste

Instructions

1. Season the chicken pieces with salt, pepper, and garlic powder.
2. Prepare the breading station with flour, beaten eggs, and crushed protein chips.
3. Coat the chicken pieces in flour, then egg, and finally the crushed chips.
4. Cook the chicken until fully prepared.
5. Combine honey, Frank's RedHot, and melted light butter in a bowl to create the Nashville hot glaze.
6. Boil the protein pasta, reserving up to 1 cup of the pasta water before draining.
7. Mix the Greek yogurt, cottage cheese, grated cheddar, Parmesan, chicken base, garlic, Dijon mustard, and onion powder in a large bowl.
8. Incorporate the cooked pasta into the cheese mixture, adding reserved pasta water as needed to reach desired consistency.
9. Season the mac and cheese with black pepper.
10. Combine the glazed chicken with the macaroni and cheese.