Chicken breasts (1,000g – raw)
Salt (2 tsp)
Black pepper (1.5 tsp)
Smoked paprika (1.5 tsp)
Chili powder (2 tsp)
Garlic powder (1 tsp)
Onion powder (1 tsp)
Brown sugar (10g)
Macaroni pasta (250g)
Pepper jack cheese (60g)
Smoked Gouda (60g)
2% milk (3 oz)
Whipped Greek cream cheese (80g)
Kinder’s BBQ sauce (50g)
Green onion (50g)
Jalapeños (50g)
Bacon (50g – raw)
Add your pasta to a pot of boiling water, and let boil until al dente/cooked to your liking, then drain and set to the side.
Dice your chicken into bite size pieces, place in a bowl, then season with the listed seasonings and mix well.
To a skillet (non-stick or stainless steel), spray with oil and add in your chicken and let sear until color forms and it’s cooked through.
Remove the chicken once done and add in your bacon on medium-low heat. Sear until cooked through, then remove onto a paper towel to absorb the grease. Once cooled, dice into small bacon bits.
To a very large mixing bowl (or big pot), add your cooked pasta, grate in pepper jack and gouda cheese, and then add the whipped Greek cream cheese. Mix until well combined, then add in the milk, diced green onions, pickled jalapeños (and I like add some pickling juice too), and the cooked bacon bits. Mix until well combined. Then finally, add in your chicken, and you’re ready to go.
To prep, simply add into your containers (or bowl), top with 10g of Kinder’s BBQ sauce, and you’re ready to enjoy!
