Ingredients

Method

1. 1

   Bring a pot of water to a boil. Add salt and 260g of dry macaroni. Cook until al dente according to package directions.

2. 2

   Before draining, reserve about 100ml of the starchy pasta water for the sauce. Drain the pasta and set it aside.

3. 3

   While the pasta cooks, prepare the chicken. Dice 600g of chicken breast into bite-sized cubes.

4. 4

   In a bowl with the diced chicken, add 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp black pepper, and 1 tsp salt. Crack in 1 egg and mix until all the chicken pieces are fully coated.

5. 5

   In a separate large bowl, combine 120g of plain flour and 60g of cornstarch. Mix well.

6. 6

   Add the marinated chicken pieces to the flour mixture and toss until each piece is evenly coated.

7. 7

   Place the coated chicken pieces in a single layer on an air fryer rack or a baking sheet lined with a wire rack. Lightly spray the chicken with cooking spray.

8. 8

   Cook the chicken. If using an air fryer, cook at 200°C for 10-12 minutes. If baking in an oven, bake at 220°C for 15-18 minutes. Flip the chicken halfway through cooking.

9. 9

   To make the cheese sauce, add 260ml of milk, 100ml of reserved pasta water, 150g of light cream cheese, 30g of chipotle paste, the juice of half a lemon, 1 tsp of honey, 1 tbsp of parmesan, 1 tsp of garlic powder, and ½ tsp of salt to a blender. Blend until smooth.

10. 10

    Pour the blended sauce into a large pan and simmer over low heat, stirring occasionally, until the sauce thickens.

11. 11

    Add the cooked macaroni to the sauce, followed by the shredded cheddar and mozzarella cheese.

12. 12

    Stir everything together until the cheese is melted and the pasta is well-coated.

13. 13

    Once the chicken is cooked, place it in a bowl and toss with 100g of low-calorie chipotle sauce until evenly coated.

14. 14

    Top the mac and cheese with the chipotle chicken bites.

15. 15

    Garnish with fresh parsley and portion into four meal prep containers. Enjoy