- 8 oz. of pasta -- half of a box
(I used penne because I didn't have any casserole macaroni left)
- 1 large chicken breast
(The original recipe called to stir fry it with 2 Tbsp. olive oil, 2 Tbsp, butter and 1 tsp. minced garlic, but I just boiled it on the stove and then added the hot sauce) - About ¼ cup hot sauce
(The original recipe called for about a 1/2 cup, but knowing my family isn't into spicy, I cut it down, and it still tasted delicious)
- 1 Tbsp. butter
- 1 Tbsp. flour
- 1 tsp. dry mustard
- ½ cup light cream
(The original recipe called for 1 1/4 cups of heavy cream. To cut down the calories, I used the light cream, and the following milk) - ¾ cup fat free Hood Smart Milk
- 2 Tbsp. hot sauce
- 1 cup shredded cheddar cheese
- 4 oz. cream cheese
- ¼ cup sour cream
- ¼ cup plain bread crumbs
- 1 Tbsp. butter, melted
- Preheat oven to 350 degrees.
- Bring a large pot of salted water to boil. Add the pasta and cook until al dente and drain and set aside.
- Prepare the chicken -- either with the ingredients from the original recipe, or simply boil it. Dice the chicken. Toss the chicken with the ¼ cup hot sauce in a bowl and set aside.
- Prepare the sauce by melting the butter in a saucepan over medium heat. Whisk in the flour and the dried mustard until a smooth paste forms. Whisk in the cream/milk. Once the cream comes to a boil, whisk in the hot sauce, cheddar cheese, and cream cheese. Once the cheeses have melted, add the sour cream.
- Combine the cooked pasta, diced chicken and cheese sauce.
- Pour into an 8x8" casserole dish.
- Prepare the topping by combining the melted butter with the bread crumbs until they bread crumbs are evenly coated with the butter.
- Sprinkle bread crumb mixture over top of pasta.
- Bake for 10-15 minutes at 350 degrees, or until golden brown.
Yields 6 Servings
Nutritional Information
453.9 Calories, 34.1 Total Fat, 21.2 Saturated Fat, 71.8 Cholesterol, 950.6 Sodium, 39.2 Potassium,
20.3 Total Carbohydrates, 0.9 Dietary Fiber, 4.7 Sugar, 15.2 Protein
1 comment:
U r insane!
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