Chicken Chile Mac ‘n Cheese
Found In: Entree
| 2 tbsp. | unsalted butter |
| 2 | Anaheim chile peppers, diced |
| 1 tbsp. | minced garlic |
| 2 tbsp. | all purpose flour |
| 2 1/4 cups | low sodium chicken broth |
| 2 1/2 cups | shredded sharp cheddar cheese |
| 1 (1 lb.) box | macaroni pasta, cooked |
| 8 oz. | diced grilled chicken breast |
| 1 (6 oz.) can | California Ripe Olives, drained and halved |
| 1/2 cup | Japanese style panko breadcrumbs |
| 1/8 tsp. | paprika |
Heat butter in a large saucepan over medium heat until melted and foamy. Stir in peppers and garlic and cook for 2 minutes. Whisk in flour and cook for 1-2 more minutes until smooth and golden. Whisk in chicken broth, a half cup at a time, until smooth and bring to a boil. Turn heat down to simmer and cook for 3-4 minutes. Stir in cheese and remove from heat.
Add pasta, chicken and California Ripe Olives and pour into a lightly greased 9-inch by 13-inch baking dish. Top with breadcrumbs, sprinkle with paprika and bake in a 400°F oven for 15-20 minutes. Serves 8.
Nutritional Analysis Per Serving:
Calories 340, Fat 6g, Cholesterol 10mg, Sodium 670mg, Carbohydrate 51g, Protein 17g, Calories from fat 17%
