Serving Size: 1/4th of recipe (1 heaping cup)
PointsPlus® value 7*
We're totally down with adding grilled chicken to mac 'n cheese. (YAY, PROTEIN!) But we require said mac 'n cheese to be guilt-free. Enter today's delicious recipe...
12 oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness
1/4 tsp. black pepper
1/8 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/4 tsp. chili powder
3 cups frozen cauliflower florets
4 1/2 oz. (about 1 1/4 cups) uncooked high-fiber elbow macaroni
1/4 cup canned diced green chiles, drained
3 slices 2% milk cheddar cheese
4 wedges The Laughing Cow Light Creamy Swiss cheese
Season chicken with black pepper, salt, garlic powder, onion powder, and 1/8 tsp. chili powder.
Bring a grill pan (or large skillet) sprayed with nonstick spray to medium-high heat. Cook chicken for about 6 minutes per side, until cooked through. Transfer to a medium bowl, and cover to keep warm.
Place cauliflower in a large microwave-safe bowl; cover and microwave for 3 minutes. Uncover and stir. Re-cover and microwave for 2 - 3 minutes, until hot. Drain excess liquid. Roughly chop cauliflower, return to the bowl, and cover to keep warm.
In a medium-large pot, cook pasta per package instructions, about 8 minutes. Drain pasta and stir into cauliflower. Cover to keep warm.
Place drained chiles in a medium microwave-safe bowl, along with remaining 1/8 tsp. chili powder. Add cheese slices and cheese wedges, breaking them into pieces. Microwave for 30 seconds. Stir well. Microwave for another 30 seconds, or until cheeses have melted. Stir well, and add mixture to the pasta and cauliflower. Thoroughly stir to coat.
Slice chicken into strips, and serve over the mac 'n cheese!
MAKES 4 SERVINGS