HEALTHY BUFFALO CHICKEN MAC AND CHEESE Apr 10 Written By Leena Ahmed https://www.youtube.com/shorts/mDv1vwtfDZc PrintHEALTHY BUFFALO CHICKEN MAC AND CHEESEYield 4Prep time15 MinCook time15 MinTotal time30 MinIngredientsChicken:1 lb boneless skinless chicken thighs1 1/2 Tbsp cajun seasoning, or 1 tbsp seasoning salt of choice1 tsp avocado or vegetable oil1-2 Tbsp buffalo hot sauceSauce:1 cup reduced fat milk1 Tbsp buffalo hot sauce of choice¼ cup sharp cheddar cheese, shredded¼ cup part skim mozzarella cheese, shredded1 Tbsp cheddar cheese powderPinch of salt and pepper to taste1 lb elbow macaroni, cooked according to package directionsYogurt based ranch, to finishFresh chopped parsleyInstructionsSlice the chicken thighs into bite size chunks or strips and season, in a medium sized bowl, toss to coat all the chicken with spices and set aside.Heat a large skillet over medium high heat and add the oil. Sear the chicken in batches to brown all the pieces well, cooking till the chicken is no longer pink in the center, about 8-10 minutes, and flipping halfway through to brown each side. Remove the chicken to a large bowl and set aside.Set a clean skillet or saucepan over medium heat and add in the low fat milk and buffalo sauce. Heat until just steaming, stirring constantly to avoid separation of the milk, then stir in the shredded cheese, cheddar powder and salt and pepper. Continue cooking till the sauce is thickened and all the cheese has melted.Add the cooked macaroni to a large mixing bowl and pour the cheese sauce in with it, toss to coat all the noodles in sauce, then transfer the mixture to a large cast iron skillet.Toss the cooked chicken with the additional buffalo sauce to taste, then top the macaroni with a pile of the saucy chicken. Broil on high for 3-4 minutes, just to give the noodles and chicken a little extra browning, then finish with yogurt based ranch and chopped parsley. Serve and enjoy.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthychickenpasta Leena Ahmed
HEALTHY BUFFALO CHICKEN MAC AND CHEESE Apr 10 Written By Leena Ahmed https://www.youtube.com/shorts/mDv1vwtfDZc PrintHEALTHY BUFFALO CHICKEN MAC AND CHEESEYield 4Prep time15 MinCook time15 MinTotal time30 MinIngredientsChicken:1 lb boneless skinless chicken thighs1 1/2 Tbsp cajun seasoning, or 1 tbsp seasoning salt of choice1 tsp avocado or vegetable oil1-2 Tbsp buffalo hot sauceSauce:1 cup reduced fat milk1 Tbsp buffalo hot sauce of choice¼ cup sharp cheddar cheese, shredded¼ cup part skim mozzarella cheese, shredded1 Tbsp cheddar cheese powderPinch of salt and pepper to taste1 lb elbow macaroni, cooked according to package directionsYogurt based ranch, to finishFresh chopped parsleyInstructionsSlice the chicken thighs into bite size chunks or strips and season, in a medium sized bowl, toss to coat all the chicken with spices and set aside.Heat a large skillet over medium high heat and add the oil. Sear the chicken in batches to brown all the pieces well, cooking till the chicken is no longer pink in the center, about 8-10 minutes, and flipping halfway through to brown each side. Remove the chicken to a large bowl and set aside.Set a clean skillet or saucepan over medium heat and add in the low fat milk and buffalo sauce. Heat until just steaming, stirring constantly to avoid separation of the milk, then stir in the shredded cheese, cheddar powder and salt and pepper. Continue cooking till the sauce is thickened and all the cheese has melted.Add the cooked macaroni to a large mixing bowl and pour the cheese sauce in with it, toss to coat all the noodles in sauce, then transfer the mixture to a large cast iron skillet.Toss the cooked chicken with the additional buffalo sauce to taste, then top the macaroni with a pile of the saucy chicken. Broil on high for 3-4 minutes, just to give the noodles and chicken a little extra browning, then finish with yogurt based ranch and chopped parsley. Serve and enjoy.Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance healthychickenpasta Leena Ahmed
