Ingredients:

  • 1 lb boneless, skinless chicken breast, diced
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1 cup low-fat cottage cheese
  • 1/4 cup plain non-fat Greek yogurt
  • 1/3 cup buffalo sauce
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tbsp skim milk (optional, for texture adjustment)
  • 8 oz whole wheat macaroni
  • 2 stalks green onions, thinly sliced
  • 1/4 cup panko breadcrumbs

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the diced chicken breast, seasoning with garlic powder, smoked paprika, and salt. Sauté until the chicken is opaque and edges are golden-brown (approx. 6-8 minutes). Remove from heat and set aside.
  2. In a blender or food processor, combine the cottage cheese, Greek yogurt, and buffalo sauce. Blitz on high until the mixture is completely smooth with no visible curds.
  3. Pour the blended sauce mixture into a small saucepan over low heat, stirring in the shredded cheddar until melted and cohesive. If the sauce appears too thick or begins to separate, whisk in skim milk one tablespoon at a time.
  4. Boil the macaroni in salted water according to package directions until al dente. Drain the pasta and immediately return it to the pot.
  5. Pour the warm buffalo cheese sauce over the noodles, tossing until every piece is coated. Fold in the cooked chicken breast.
  6. Briefly toast panko breadcrumbs in a dry pan over medium heat until golden brown. Garnish the mac and cheese with the toasted panko and thinly sliced green onions.