HUNGRY GIRL Buffalo Chicken Wing Mac & Chsee

By Castrofilippo

PER SERVING (1/4 recipe)
267 calories
3.5g fat
924mg sodium
35g carbs
4.5 fiber
5.5g sugars
23g protein

Ingredients

• 4 1/2 ounces (about 1 cup) uncooked elbow macaroni
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 1 small onion, chopped
• 8 ounces cooked and shredded skinless lean chicken breast
• 1 teaspoon chopped garlic
• 1/4 cup Frank's RedHot Original Cayenne Pepper Sauce
• 1/2 cup fat-free sour cream
• 2 wedges The Laughing Cow Light Swiss cheese
• 2 teaspoons yellow mustard
• 1 1/2 tablespoons reduced-fat Parmesan style grated topping
• 1 tablespoon chopped fresh parsley

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 350 degrees

2. Cook pasta al dente in a medium large pot. Drain and set aside.

3. Bring a skillet sprayed with nonstick spray to a medium-high heat on the stove. Add celery, carrots and onion. Stirring occasionally, cook until veggies have slightly softened, about 5 minutes.

4. Add chicken, garlic and 3 tablespoons hot sauce to the skillet. Mix thoroughly and set aside.

5. In a microwave-safe bowl, combine sour cream, cheese wedges, mustard and remaining 1 tablespoon hot sauce. Mix well and heat in the microwave for 30 seconds.

6. Spray an 8-inch by 8-inch baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with the chicken-veggie mixture followed by the remaining pasta.

7. Add the sour cream mixture to the pan in an even layer. Sprinkle with Parm-style topping and parsley.

8. Bake in the oven until hot and bubbly, about 30 minutes.

Serve and enjoy !