Looking for a warm and welcoming winter meal? This Mac Cheese and Chicken pie will fit the bill. It's an updated version of one of America's favorite meals.
A bubbly, cheesy homemade pie can take too long to make for a busy weeknight. Using frozen chopped onions and green pepper along with cooked chicken slices, you can make this meal in 20 minutes. I have used cheddar cheese mixed with part-skim milk ricotta, which still gives the cheese texture and flavor, but lowers the fat content. Adding chicken rounds out the meal.
I like to keep frozen onion and green peppers on hand to add to many sauces and dishes. Using them cuts preparation time.
Serve a washed, ready-to-eat salad with your favorite low-fat salad dressing on the side.
Helpful Hints:
_ Any type of short-cut pasta can be used.
_ Fresh diced onion and green pepper can be found in the produce section of some markets. They can be used instead of frozen onion and green pepper.
_ If you like a crusty bottom to the pie, cook it in the skillet a little longer.
Countdown:
_ Place water for pasta on to boil.
_ Make pie.
_ Assemble salad.
Shopping List:
To buy: 1 package small elbow macaroni, olive oil spray, 1 package frozen chopped onion, 1 package frozen chopped green bell pepper, 1 small container part skim milk ricotta, 1 package reduced-fat shredded sharp cheddar cheese, 1 package cooked boneless (4 ounces needed), skinless chicken breast slices and 2 medium tomatoes.
Staples: cayenne pepper, salt and black peppercorns.
