We’ve gotten back to a pretty busy training schedule and subsequently are fairly hungry people. I devised a pasta dish with a twist this week that tastes decadent, but is actually really healthy: Buffalo Chicken Mac and Cheese.
I already know what you’re going to say: C, there is no way something that sounds that delicious can be halfway healthy. Well, welcome to mac and cheese with a savory twist! This recipe is inspired by the flavors in the Buffalo Chicken Dip I make each fall during football season (sorry, I STILL haven’t been able to make that healthy without losing flavor), and G’s love for mac and cheese.
Buffalo Chicken Mac and Cheese
8 oz rotini pasta
2 chicken breasts, chopped into bite-sized pieces
salt and pepper
1 Tablespoon olive oil
2 garlic cloves, minced
2 Tablespoons flour
1-1/2 cups skim milk
1 small container plain Greek yogurt (between 5 and 6 oz)
4 oz shredded cheddar cheese
1/3 cup light blue cheese
1/4 cup + 2 Tablespoons buffalo wing sauce, divided
1/3 cup panko bread crumbs
1) Preheat oven to 350 degrees. Cook rotini in a pot of boiling water until just under al dente (about 8 minutes). Drain then set aside.
2) Spray a large skillet over medium-high heat with nonstick spray then add chicken, season with salt and pepper, and then cook until no longer pink. Remove to a plate.
3) Turn heat down to medium then heat olive oil in the skillet, add garlic, and saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly pour in milk while whisking then cook until thickened, (this can take 2-5 minutes). Remove the skillet from heat, then add Greek yogurt, cheddar cheese, and blue cheese. Stir until smooth then stir in 1/4 cup buffalo wing sauce.
4) Add cooked pasta and chicken to the skillet then stir to combine. Transfer mixture to an 8×8 baking dish then top with panko bread crumbs and drizzle remaining 2 Tablespoons buffalo wing sauce over the dish. Bake at 350 degrees for 20 minutes, or until cheese is bubbly and bread crumbs are light golden brown. Serves 4-6.
Hands-down, the best thing about this dish is that it makes excellent leftovers! Win-win, right?
Here’s the nutritional breakdown per serving:
Fat: 9.3 g
Protein: 28.75 g
Carbs: 41 g
We’ve got a busy, but fun weekend planned, and we look forward to updating you on our training very soon!
How about you? Tried any great, new recipes lately? Have anyone fun plans for the weekend?