Chicken Mac & Cheese
Servings
2Serving size
about 2 1/2 cups
Ingredients
| 4 quart Water |
| 4 ounce Whole wheat Fusilli (or elbows)(or gluten-free pasta) |
| 1 tsp. Olive oil |
| 1 medium White onions (diced) |
| 6 ounces Boneless, skinless chicken thighs (cubed) |
| 1 large Egg(s) |
| 1/4 cup 2% milk |
| 2 1/2 ounce Reduced fat cheddar cheese (grated) |
| 1/8 tsp. Salt |
| 1 cup Frozen peas (thawed) |
| 1 to taste Black pepper |
Instructions
While the pasta is cooking place the olive oil in a large sauce pan over medium heat. Add the onions and cook, stirring frequently, for about 5 minutes until slightly soft.
Add the chicken thighs and cook for about 10 minutes, stirring frequently, until the chicken is cooked through. Reduce the heat to low.
When the pasta and chicken are done combine the eggs and milk in a small bowl. Whisk until smooth. Add the reduced-fat cheddar cheese, salt and pepper.
Drain the pasta and add it to the pot with the chicken.
Add the cheese mixture and the peas to the pot. Stir well until the cheese is completely melted and creamy. Cook slowly for about 2 to 3 minutes over low to medium heat. Don't let the mixture boil and but when the sauce is very thick remove from the heat.
Add fresh ground black pepper to taste, stir and serve immediately.
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Special Diet Information
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Lactose
This recipe is not safe for those who are lactose intolerant.
Recipe Notes
A great, healthy Mac and Cheese that kids love, with both veggies and chicken to make it a complete meal.
The key to this is to not overheat the sauce. The eggs need to cook, but if you let the sauce boil, it will likely curdle. That won’t really affect the flavor but the texture will be a bit lumpy.