HG Buffalo Chicken Wing Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 1/2 ounces (about 1 cup) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving2 stalks celery, chopped2 medium carrots, chopped1 small onion, chopped8 ounces cooked and shredded skinless lean chicken breast1 teaspoon chopped garlic1/4 cup Frank's RedHot Original Cayenne Pepper Sauce, divided1/2 cup fat-free sour cream2 wedges The Laughing Cow Light Creamy Swiss cheese2 teaspoons yellow mustard1 1/2 tablespoons reduced-fat Parmesan-style grated topping1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees.
Cook pasta al dente in a medium-large pot. (Refer to package instructions for exact time.) Drain and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add celery, carrots, and onion. Stirring occasionally, cook until veggies have slightly softened, about 5 minutes.
Add chicken, garlic, and 3 tablespoons hot sauce to the skillet. Mix thoroughly and set aside.
In a microwave-safe bowl, combine sour cream, cheese wedges, mustard, and remaining 1 tablespoon hot sauce. Mix well and heat in the microwave for 30 seconds.
Spray an 8-inch by 8-inch baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with chicken-veggie mixture followed by the remaining pasta.
Add the sour cream mixture to the pan in an even layer. Sprinkle with Parm-style topping and parsley.
Bake in the oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
PER SERVING (1/4th of recipe): 267 calories, 3.5g fat, 924mg sodium, 35g carbs, 4.5g fiber, 5.5g sugars, 23g protein
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KEYLIME84.
Cook pasta al dente in a medium-large pot. (Refer to package instructions for exact time.) Drain and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add celery, carrots, and onion. Stirring occasionally, cook until veggies have slightly softened, about 5 minutes.
Add chicken, garlic, and 3 tablespoons hot sauce to the skillet. Mix thoroughly and set aside.
In a microwave-safe bowl, combine sour cream, cheese wedges, mustard, and remaining 1 tablespoon hot sauce. Mix well and heat in the microwave for 30 seconds.
Spray an 8-inch by 8-inch baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with chicken-veggie mixture followed by the remaining pasta.
Add the sour cream mixture to the pan in an even layer. Sprinkle with Parm-style topping and parsley.
Bake in the oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
PER SERVING (1/4th of recipe): 267 calories, 3.5g fat, 924mg sodium, 35g carbs, 4.5g fiber, 5.5g sugars, 23g protein
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KEYLIME84.
Nutritional Info Amount Per Serving
- Calories: 256.2
- Total Fat: 3.5 g
- Cholesterol: 19.8 mg
- Sodium: 758.8 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 3.0 g
- Protein: 19.0 g
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