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Author:
Kevin Curry
IG Live Quarantine Cooking: Mac and Chicken
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IG Live Quarantine Cooking: Mac and Chicken
Ingredients for 6 servings
Substitution
Note
- 6oz dry macaroni (I used chickpea macaroni which boosts protein)
- spray olive oil
- 1 1/4 lb chicken breast, cut into 1-inch pieces
- pinch of sea salt & pepper
- 2 tablespoons olive oil
- 2/3 cup diced onion
- 1 1/2 tablespoon garlic, fresh
- 2 tablespoons The Fit Cook Land seasoning (or 1 1/2 tablespoons Italian seasoning)
- 1 1/2 cups unsweetened almond milk (or lite coconut milk or skim milk)
- 1 3/4 cups parmesan, grated
- 1 tablespoon arrowroot mixed with 2 tablespoons warm water
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups fresh spinach
- sea salt & pepper to taste
Steps
Step 1
Cook macaroni according to instructions given, then set aside. Using chickpea pasta added over 70g protein.
Step 2
Season chicken pieces with sea salt & pepper.
Step 3
Set a skillet on high heat, and once hot spray with oil then add the chicken. Cook for 3 – 5 minutes until the outside is seared, and then remove from the skillet.
Step 4
Reduce the heat in the skillet to medium, then add olive oil and garlic. Cook the onions until they turn brown and be careful not to burn the garlic, about 2 minutes.
Step 5
Add the seasonings and cook for 1 minute.
Step 6
Then pour in almond milk and add HALF of the cheese. Immediately begin to stir so the cheese doesn’t clump and melts evenly. NOTE: if the sauce is too thin, add 1 tablespoon of arrowroot mixed with water. Stir quickly so the starch doesn’t clump. The sauce should thicken.
Step 7
Fold in the tomato, pasta and chicken and reduce the heat to medium-low. Once mixed add raw spinach and continue gently folding until the spinach wilts. To help the spinach wilt, cover the skillet on LOW for 3 minutes.
Step 8
Season to taste with sea salt & pepper, then sprinkle remaining cheese on top. Cover and allow the heat to melt the cheese on top.
IG Live Quarantine Cooking: Mac and Chicken
Kevin Curry
INGREDIENTS
- 6oz dry macaroni (I used chickpea macaroni which boosts protein)
- spray olive oil
- 1 1/4 lb chicken breast, cut into 1-inch pieces
- pinch of sea salt & pepper
- 2 tablespoons olive oil
- 2/3 cup diced onion
- 1 1/2 tablespoon garlic, fresh
- 2 tablespoons The Fit Cook Land seasoning (or 1 1/2 tablespoons Italian seasoning)
- 1 1/2 cups unsweetened almond milk (or lite coconut milk or skim milk)
- 1 3/4 cups parmesan, grated
- 1 tablespoon arrowroot mixed with 2 tablespoons warm water
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups fresh spinach
- sea salt & pepper to taste
INSTRUCTIONS
-
Cook macaroni according to instructions given, then set aside. Using chickpea pasta added over 70g protein.
-
Season chicken pieces with sea salt & pepper.
-
Set a skillet on high heat, and once hot spray with oil then add the chicken. Cook for 3 – 5 minutes until the outside is seared, and then remove from the skillet.
-
Reduce the heat in the skillet to medium, then add olive oil and garlic. Cook the onions until they turn brown and be careful not to burn the garlic, about 2 minutes.
-
Add the seasonings and cook for 1 minute.
-
Then pour in almond milk and add HALF of the cheese. Immediately begin to stir so the cheese doesn’t clump and melts evenly. NOTE: if the sauce is too thin, add 1 tablespoon of arrowroot mixed with water. Stir quickly so the starch doesn’t clump. The sauce should thicken.
-
Fold in the tomato, pasta and chicken and reduce the heat to medium-low. Once mixed add raw spinach and continue gently folding until the spinach wilts. To help the spinach wilt, cover the skillet on LOW for 3 minutes.
-
Season to taste with sea salt & pepper, then sprinkle remaining cheese on top. Cover and allow the heat to melt the cheese on top.
