STOVE-TOP CHICKEN, MACARONI, AND CHEESE

SEMISOFT CHEESE SEASONED WITH HERBS AND GARLIC GIVES THIS DRESSED-UP MACARONI AND CHEESE A CREAMY TEXTURE AND PLENTY OF FLAVOR WITHOUT ADDING A LOT OF FAT.

START TO FINISH 35 minutes

• 6 oz. dried multigrain or regular elbow macaroni
• Nonstick cooking spray
• 12 oz. skinless, boneless chicken breast halves, cut into 1-inch pieces
• ¼ cup finely chopped onion
• 1 6.5-oz. pkg. light semisoft cheese with garlic and fine herbs
• 1⅔ cups fat-free milk
• 1 Tbsp. all-purpose flour
• ¾ cup shredded reduced-fat cheddar cheese (3 oz.)
• 2 cups fresh baby spinach
• 1 cup cherry tomatoes, quartered

1. Cook macaroni according to package directions, except do not add salt to the water; drain.

2. Meanwhile, coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add chicken and onion; cook 4 to 6 minutes or until chicken is no longer pink and onion is tender, stirring frequently. Remove from heat. Stir in semisoft cheese until melted.

3. In a bowl whisk together milk and flour until smooth. Gradually stir milk mixture into chicken mixture. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Gradually add cheddar cheese, stirring until melted. Add cooked macaroni; cook and stir 1 to 2 minutes or until heated through. Stir in spinach. Top with cherry tomatoes. MAKES 5 SERVINGS.

PER SERVING 369 cal., 12 g fat (7 g sat. fat), 85 mg chol., 393 mg sodium, 33 g carb., 4 g fiber, 33 g pro.