Description
Indulge in a healthier version of a classic comfort dish with this recipe for Healthy Macaroni with Chicken. Creamy, satisfying, and packed with protein, this dish is perfect for a cozy night in.
Ingredients
Scale
For the Macaroni:
- 8 oz whole wheat elbow macaroni
For the Chicken:
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breast (cut into bite-sized pieces)
For the Sauce:
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 cup low-sodium chicken broth
- 1 cup unsweetened almond milk (or low-fat milk)
- 1 cup shredded reduced-fat cheddar cheese
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 2 cups baby spinach (optional)
- Chopped fresh parsley for garnish
Instructions
- Cook the Macaroni: Cook the macaroni according to package instructions, drain, and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken, season, and cook until browned and fully cooked. Remove and set aside.
- Prepare the Sauce: In the same skillet, sauté the onion and garlic. Add chicken broth and milk, bring to a simmer, and stir in the cheese until melted. Mix in the Greek yogurt until smooth.
- Combine and Serve: Add the cooked macaroni and chicken back to the pan. Stir well, fold in spinach if using, and cook briefly. Garnish with parsley and serve warm.
Notes
- You can swap spinach with kale or broccoli for added greens.
- For a dairy-free option, use dairy-free cheese and yogurt.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 75mg
