Chicken (1,000 – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (2 tsp)
Onion powder (2 tsp)
Macaroni pasta (275g)
Whipped Greek cream cheese (80g)
2% milk (3 oz.)
Buffalo sauce (150g)
Monterey jack cheese (140g)
Green onion (optional – garnish)
Dice the chicken into small cubes, add to a bowl, and season with the listed seasonings. Add to an oiled skillet on high heat, and cook until the chicken is cooked through. Remove once done and set to the side.
To cook the pasta (of your choice – we used macaroni), simply add to boiling water and let simmer until done.
Drain the pasta water, then to the same pot (with the pasta still inside), add in the whipped Greek cream cheese, mix of cheeses, and milk. Mix until well combined and melted, then season with salt and black pepper to your liking.
Add back in the chicken and residual juices, then toss in the buffalo sauce and mix until well combined.
To prep, add the pasta to each container and you’re ready to eat. Optionally, you can garnish with green onion over the top. Enjoy! 🙂
