Pizza Mac and Cheese
one heaping cup per serving
Ingredients
- 6 ounces elbow pasta dry (half box)
- 2 cloves minced garlic
- 16 ounces ground chicken breast sub 99% fat free ground turkey breast
- ¼ white onion diced
- ¼ cup Allie Carte homemade tomato sauce
- 2 tablespoons sugar free ketchup G Hughes
- ¼ cup chicken broth fat free, low sodium
- 2 ounces ⅓ less fat cream cheese
- ½ cup reduced fat, 2% milk cheddar cheese
- 16 pieces turkey pepperoni low fat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon oregano
Instructions
- Cook pasta according to the package directions, drain well and set aside
- Heat a large pan on the stove over medium heat. Spray with cooking spray
- Add minced garlic and cook for one minute. Add diced onion and cook until soft and translucent, about 3-4 minutes
- Add ground chicken, breaking it apart while cooking. Once slightly broken up, season with the seasonings. Cook almost through, until almost all the pink is gone
- Add tomato sauce, broth, ketchup and stir to combine. Allow chicken to cook completely
- Add in cream cheese and stir in until melted. Add in shredded cheddar cheese and stir until melted
- Add in the pasta and stir to combine in the sauce
- Cut each pepperoni into 6 pieces and add to the pasta. Toss to mix up
- Divide evenly into four bowls
Nutrition
Serving: 1.25cupCalories: 361kcalCarbohydrates: 36gProtein: 36gFat: 7gSaturated Fat: 3gTrans Fat: 1gCholesterol: 88mgSodium: 707mgPotassium: 626mgFiber: 2gSugar: 2gVitamin A: 153IUVitamin C: 4mgCalcium: 112mgIron: 1mg
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