Buffalo Chicken Wing Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 1/2 ounces uncooked elbow macaroni2 stalks celery, chopped2 medium carrots, chopped1 small onion, chopped8 ounces cooked and shredded chicken breast1 tsp chopped garlic1/4 cup Frank's RedHot Wings Sauce1/2 cup reduced fat sour cream2 wedges Laughing Cow Light Creamy Swiss2 tsp yellow mustard1 1/2 tbsp parmesan1 tbsp parsley
Preheat oven to 350
Cook pasta al dente
Saute all veggies until soft
Add chicken, garlic and 3 tbsp wing sauce , mix thoroughly and set aside.
Microwave sour cream, cheese wedges, mustard and remaining 1 tbsp wing sauce for 30 seconds. Mix well
Spray 8 inch baking pan with nonstick spray. Evenly place half of the pasta into the pan. Top evenly with chicken-veggie mixture followed by remaining pasta.
Add the sour cream mixture in an even layer. Sprinkle with parmesan and parsley.
Bake until hot and bubbly, about 30 minutes
Serving Size: 1/4 recipe, 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IMDAMOM.
Cook pasta al dente
Saute all veggies until soft
Add chicken, garlic and 3 tbsp wing sauce , mix thoroughly and set aside.
Microwave sour cream, cheese wedges, mustard and remaining 1 tbsp wing sauce for 30 seconds. Mix well
Spray 8 inch baking pan with nonstick spray. Evenly place half of the pasta into the pan. Top evenly with chicken-veggie mixture followed by remaining pasta.
Add the sour cream mixture in an even layer. Sprinkle with parmesan and parsley.
Bake until hot and bubbly, about 30 minutes
Serving Size: 1/4 recipe, 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user IMDAMOM.
Nutritional Info Amount Per Serving
- Calories: 273.6
- Total Fat: 6.6 g
- Cholesterol: 51.1 mg
- Sodium: 744.0 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 2.4 g
- Protein: 20.9 g
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