Buffalo Chicken Mac and Cheese

About This Recipe

Ground chicken and chickpea pasta in a low fat buffalo cheese sauce and broiled with monterey jack cheese.

Ingredients

• 8 oz Banza Pasta Elbows
• 1 lb Ground Chicken*
• 1 medium (250g Yellow Onion, diced)
• 3 cloves 15g Garlic, minced
• 1 Tbsp Ranch Seasoning (optional)
• 1/3 C 80g Buffalo Sauce
• 1 C 227g Fat Free Greek Yogurt
• 1/2 C 56g Cheddar Powder
• 3/4 C 84g Shredded Monterey Jack

Instructions

1. Cook the pasta in a pot of salted water for 5 minutes.
2. Add the ground chicken, onion, and garlic to a skillet over medium-high heat. Cook until no pink remains, about 8 minutes. Add the optional ranch seasoning towards and cook for 1-2 more minutes.
3. Add the buffalo sauce and cook for 2-3 minutes until the mixture begins to thicken.
4. Reduce the heat to low. Mix the Greek yogurt and cheddar powder in a separate bowl and add to the skillet. Stir everything together before folding in the cooked pasta.
5. Top with the shredded cheese and broil on high for 5 minutes. Serve with fresh green onions, if desired.