Buffalo Chicken Wing Macaroni & Cheese

Hungry Girl Cook Book 300 under 300 Per Serving : (1/4 the recipe) 267 calories, 3.5 g fat, 924mg sodium, 35g carbs, 4.5g fiber, 5.5g sugars, 23g protein
Photo by Teri D.

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

4

servings

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

4

servings

Ingredients

  • 4 1/2

    ounces (about 1 cup) uncooked elbow macaroni with at least 2g fiber per 2 ounce serving

  • 2

    stalks celery, chopped

  • 2

    medium carrots, chopped

  • 1

    small onion, chopped

  • 8

    ounces cooked & shredded skinless lean chicken breast

  • 1

    teaspoon chopped garlic

  • 1/4

    cup Franks Red hot Original Cayenne Pepper sauce

  • 1/2

    cup fat free sour cream

  • 2

    wedges The Laughing cow light creamy Swiss cheese

  • 2

    teaspoons reduced fat Parmesan grated cheese

  • 1

    teaspoon chopped fresh parsley

Directions

Preheat oven to 350 degrees Cook pasta al dente in a medium-large pot. (refer to package instructions). Drain and set aside. Bring skillet sprayed with nonstick spray to medium-high heat on the stove. Add celery, carrots and onion. Stirring occasionally cook until veggies have slightly softened, about 5 minutes. Add chicken, garlic and 3 tablespoons hot sauce to the skillet, Mix thoroughly and set aside. In a microwave safe bowl, combine sour cream, cheese wedges, mustard, and remaining 1 tblsp hot sauce. Mix well and heat in the microwave for 30 seconds. Spray an 8 inch bu 8 inch baking pan with nonstick spray. Evenly place half the pasta into the pan. Evenly top with the chicken veggie mixture followed by the remaining pasta. Add the sour cream mixture to the pan in an even layer. Sprinkle with parm. cheese and parsley. Bake in the oven until bubbly, about 30 minutes.

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