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Chicken Mac and Cheese

Chicken Mac and Cheese

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There’s nothing like a delicious bowl of cheesy mac and cheese and it’s even better with added chicken pieces. We call it: Mac and cheese with a twist. You may want to double the ingredients on this one, it’s that good. Hints of paprika and red pepper are sure to excite your taste buds. Mmmmm…yummy!

Feeds
4People
Preparation time
55Min.
Difficulty
easy

Ingredients

ungrouped
200 g durum wheat macaroni
15 ml sunflower oil
10 ml crushed garlic
1 onion, diced
1 red pepper, diced
2.5 ml Robertsons paprika
400 g chicken fillet, sliced
200 ml water
400 ml milk
2 sachets Knorr Three cheese Pasta Sauce
15 ml parsley, freshly chopped
¾ cup cheddar cheese, grated

Preparation method

ungrouped
Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the macaroni until al dente (cooked but still firm to the bite) then drain and set aside
Heat oil in a large pot or deep pan and fry the garlic, onion, red pepper and paprika until soft
Add the chicken fillet and fry until well browned on all sides
Add the water and milk and stir in the contents of the sachet of KNORR Three Cheese Pasta Sauce
Allow to simmer on a low heat for 15 minutes stirring occasionally then stir through the chopped parsley
Combine the sauce with the cooked macaroni and transfer to a serving dish and sprinkle with cheddar cheese and serve immediately
Better For You Tips : For a more nutritious meal use low-fat milk instead of full cream, swop durum wheat macaroni for the wholewheat option and reduce the amount of grated cheddar cheese that you sprinkle on top according to your liking
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Served with a side salad.

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