Butter Chicken Mac N’ Cheese

Ingredience

900g (32oz (2 lbs)) chicken breast, diced

2 onions, sautéed until browned

30g (2 Tbsp) tomato paste

30g (2 Tbsp) garlic paste

15g (1 Tbsp) ginger paste

30g (2 Tbsp) butter

400g (14oz) blended fire-roasted tomatoes

15g (1 Tbsp) sugar or zero-cal sweetener

Spice blend:

2 Tbsp paprika

1 Tbsp chili powder

1 Tbsp spicy curry powder

2 tsp cumin

1 Tbsp salt

Dash of black pepper

672g (24oz) shell pasta, cooked to 50% of box time

1 cup pasta water

400g (14oz) plain 0% Greek yogurt

120g (4.5oz) 1/3 fat cream cheese

Chopped cilantro and green onions

227g (8oz) extra sharp cheddar

80g (3oz) reduced fat mozzarella

1 tsp garam masala

Pokyny

Add diced chicken breast, sauteed onions, spice blend, tomato paste, garlic paste, ginger paste, butter, blended fire roasted tomatoes, and sugar to the Crock-Pot. Mix well.

Cook in crock pot on high for 2-3 hours, or low for 3-4 hours.

Add yogurt, cilantro and green onions and mix.

Add half-cooked pasta and one cup of pasta water, garam masala, cheddar, mozzarella and cream cheese. Mix well.

Cover and cook on high for 10-15 minutes until thickened.