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❗Made By: https://www.instagram.com/alexskitchenbangers/
Macros:
588 Calories
48.4g Protein
19.8g Fat
52.1g Carbs
Ingredients:
Make 4 Servings
60g Chorizo
Diced400g chicken breast
Diced2 tsp Cajun seasoning
1 tsp smoked paprika
SaltBlack pepper
Pasta
1 tbsp tomato purée
240g dried macaroni
550ml semi-skimmed milk
400ml chicken stock
1 tsp smoked paprika
½ tsp garlic granulesSaltBlack pepper
30g lightest cream cheese
70g reduced-fat cheddar
Grated30g mozzarella
Grated30g Red Leicester
Grated2-3 sprigs fresh parsley chopped (optional)
Cooking Directions:
Cook the chorizo in a large deep non stick pan until lightly crisp and the oils have released. Remove, leaving the oil behind & keep warm.
Season the chicken with the Cajun seasoning, smoked paprika, salt and black pepper.
Add the chicken to the same pan and fry until cooked through. Remove from the pan and set aside.
Add the tomato purée to the pan and cook for 1 minute, stirring continuously.
Add the dry macaroni, 400ml of the milk, chicken stock, smoked paprika, garlic granules, salt and black pepper.
Bring to a gentle simmer, then cover with a lid and cook for 14-16 minutes, stirring regularly, until the pasta is almost cooked.
Stir through the cream cheese and remaining 150ml milk until smooth.
Return the chicken to the pan.
Sprinkle over the cheddar, mozzarella and Red Leicester. Cover with a lid and leave until melted.
Finish with the chorizo and fresh parsley before serving.
Enjoy!
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