Stove-Top Chicken, Macaroni, and Cheese

33g CARB

Serves 5

Total 35 min.

• 1½ cups dried multigrain or regular elbow macaroni (6 oz.)
• 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 fines herbes
• 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; drain.

2. Meanwhile, coat a 10-inch nonstick skillet with cooking spray; heat skillet over medium-high. Add chicken and onion; cook 4 to 6 minutes or until chicken is no longer pink and onion is tender, stirring frequently. (If onion browns too quickly, reduce heat to medium.) 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 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.

PER SERVING (1⅓ cups each) cal 369, fat 12 g (7 g sat. fat), chol 85 mg, sodium 393 mg, carb 33 g (4 g fiber, 6 g sugars), pro 33 g

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Add smoky flavor to this cheesy dish with grilled chicken breast and smoked provolone or cheddar.