Pepper and Chicken Mac and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 poblano peppers, roasted, skin and seeds removed, chopped6-8 banana peppers, roasted, skin and seeds removed, chopped4 tbsp butter2.5 cups 2% milk12 oz of chicken breast (roasted, skinless), chopped6 cloves garlic, minced2.5 cups Colby and Monterey Jack Shredded Cheese4 cups of egg noodles.25 cup Panko.5 cup chopped scallions
Preheat oven to 350F.
Boil pasta in water.
In a pan, melt butter, add milk, stir until starts to bubble. Add chicken, garlic, and peppers. Stir for 2 min. Add cheese. Stir to combine and until cheese melts to create sauce.
Get out casserole dish, and lightly spray with PAM or something.
Drain pasta and place into casserole dish. Add salt/pepper/seasoning of choice.
Once cheese sauce is done, add to pasta, mix to combine properly. Top with panko.
Bake for 30 min, top with scallions, bake for 10 min more.
Serving Size: makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KATIAT325.
Boil pasta in water.
In a pan, melt butter, add milk, stir until starts to bubble. Add chicken, garlic, and peppers. Stir for 2 min. Add cheese. Stir to combine and until cheese melts to create sauce.
Get out casserole dish, and lightly spray with PAM or something.
Drain pasta and place into casserole dish. Add salt/pepper/seasoning of choice.
Once cheese sauce is done, add to pasta, mix to combine properly. Top with panko.
Bake for 30 min, top with scallions, bake for 10 min more.
Serving Size: makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user KATIAT325.
Nutritional Info Amount Per Serving
- Calories: 467.8
- Total Fat: 25.5 g
- Cholesterol: 132.4 mg
- Sodium: 325.6 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 1.3 g
- Protein: 29.5 g
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