Smoky Chicken Mac’n Cheese
30 minutes
Serves: 6
If you’d prefer to have chunks of chicken stirred into the macaroni, cut them into ½-inch pieces before cooking.
Ingredients
- 8 ounces uncooked whole wheat or brown rice pasta (fusilli, penne, macaroni)
- 4 slices thick-cut applewood smoked bacon, sliced crosswise into 1/2-inch pieces
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 1 teaspoon smoked paprika
- 3/4 teaspoon dried oregano leaves
- Coarse salt and freshly ground pepper to taste
- 3 tablespoons olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 3 cups low-fat milk
- 8 ounces (2 cups) shredded smoked gruyère, cheddar, gouda, or provolone cheese
- Chopped fresh parsley to taste
Instructions
- Cook the pasta according to package directions; drain well.
- Cook the bacon in a large deep skillet over medium-high heat until crisp; remove bacon with a slotted spoon and set aside. Drain fat from the pan, reserving 1 tablespoon fat.
- Season the chicken with smoked paprika, oregano, salt and pepper. Sauté the chicken in the bacon fat for about 8 minutes or until no longer pink in center and nicely browned. Cook to internal temp of 165°F. Set aside.
- Heat oil in the skillet over medium heat; sauté onion and garlic for about 3 minutes or until tender. Stir in the flour until well combined; stir in the tomato paste. Pour in milk; cook and stir for 5 minutes or until thickened and bubbly. Stir in the cheese and cook for 3 minutes or until the melted and pasta is well coated.
- Spoon the cooked pasta into the cheese sauce; stir until well coated. Spoon into a casserole serving dish and top with sliced chicken, sprinkled with the bacon and parsley. Or serve in individual bowls. topped with the chicken, bacon, and parsley.