Chicken Mac and Cheese
Cooking the pasta in broth gives extra flavor to this dish. By keeping the carb quantity small, we’ve reduced the density of this rich meal without losing any of its cheesy deliciousness.
Number of servings : 4
Prep time: 20
Cooking time: 15
Type of meal : | Main Courses | Main Courses
Special diet :
2 cups low-sodium chicken broth (look for brands with no onions or garlic) or Homemade Chicken Broth (page 111)
1 cup water
4 ounces gluten-free macaroni
4 ounces Swiss chard, leaves and stalks thinly sliced (1 cup)
½ pound boneless, skinless chicken breast, cut into ½-inch chunks
2 cups shredded baby spinach (2 ounces)
2 plum tomatoes, coarsely chopped
¼ cup snipped fresh dill
¾ cup plus 2 tablespoons shredded reduced-fat cheddar cheese
¼ teaspoon black pepper
1 large egg
3 tablespoons grated Parmesan cheese
Preheat the oven to 375°F.
In a medium saucepan, bring the broth and water to a boil over high heat. Add the macaroni and cook according to package directions, stirring occasionally, until a little shy of al dente. During the final 2 minutes of cooking, add the Swiss chard and chicken. Reserving the broth, drain the pasta mixture and transfer to a large bowl.
Add the spinach, tomatoes, dill, cheese, and pepper to the pasta. Stir in the egg and ½ cup of the reserved broth.
Spoon the mixture into a 9 x 9-inch baking dish and sprinkle the Parmesan on top. Bake for 15 minutes, or until piping hot and the top is golden brown.