Macaroni & Cheese with Chicken and Chilies:
10 ounces elbow macaroni noodles
8 ounces reduced fat sharp cheddar cheese
1-1/2 cups skim milk
2 Tablespoon light canola spread
2 teaspoons Dijon mustard
1 dash hot sauce
1/2 teaspoon smoked Paprika
1 Tablespoon Wondra flour
10 ounces boneless skinless chicken breast, cooked and cubed.
2 Jalapeno Peppers, roasted and diced
2 Fresno Peppers, roasted and diced
1 Tablespoon chili powder
1/2 teaspoon white pepper
1/4 teaspoon sea salt
2 tablespoons grated white onion
Roast peppers over an open flame until blackened and softened. Place peppers in a paper bag to steam. When cool, remove from bag, remove some of the char from the skin, and remove all seeds, veins, stems, and then dice.
Cook pasta according to package instructions until al dente. Drain and return to pot.
In a medium sauce pan over medium heat, add canola spread and begin to melt, add the Wondra flour and whisk butter and flour while bubbling for about 3 minutes so the flour has a chance to cook. Begin adding milk, a little at a time, while still whisking. Once milk begins to bubble, add cheese, while still whisking, as well as hot sauce, mustard, paprika, chili powder, white pepper, salt, and grated onion. Continue to whisk while sauce is bubbling. When thickened, remove from heat. Add cheese sauce to cooked pasta, along with the cubed chicken and peppers. Stir until mixed well.
Servings: 5 * Calories Per Serving: 485 * Fat: 15.9 g * Carb: 48.4 g * Fiber 2.9 * Protein: 31.9 g * Sugar: 4.8 g * Sodium: 522 mg * Cholesterol: 70 mg