This one‑pot mac and cheese is full of chicken, baby kale, and sweet butternut squash. Using whole‑wheat elbow pasta adds extra fiber for a healthier meal.
Active time: 15 minutes | Total time: 30 minutes
Ingredients
- 2 teaspoons olive oil
- 1 pound (452 g) boneless, skinless chicken breast, cut into bite‑size strips
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 small onion, finely chopped
- 2 cups (473 ml) low‑sodium chicken broth
- 1 cup (240 ml) 2% milk
- 1 package (10 oz/283 g) frozen butternut squash cubes
- 2 teaspoons dry mustard
- 1 bay leaf
- 2¼ cups (252 g) whole‑wheat elbow macaroni
- 3 cups (128 g) baby kale
- 1¼ cups (140 g) sharp cheddar cheese, shredded
- 2 tablespoons nutritional yeast
Directions
1. Heat the oil in a large pot over medium heat. Add the chicken, sprinkle with salt and pepper, and let it cook without stirring for 2 minutes.
2. Add the chopped onion, stir, and cook another 3 minutes until the chicken is no longer pink. Transfer the chicken and onion to a bowl and cover.
3. Pour the broth, milk, frozen squash, mustard, and bay leaf into the same pot. Bring to a gentle boil. Use a potato masher to break up the squash until it looks mostly smooth.
4. Stir in the whole‑wheat macaroni. Cover, lower the heat, and let it simmer for about 6 minutes, stirring once.
5. Add the cooked chicken‑onion mixture and the baby kale. Cover again and cook for 2 more minutes, or until the kale wilts.
6. Remove the pot from the heat. Stir in the shredded cheddar and nutritional yeast until melted and creamy.
7. Serve hot. This recipe makes about 6 servings.
Nutrition (per serving): 382 calories, 11 g total fat, 6 g fiber, 34 g protein, 42 g carbohydrates.