Butter Chicken Mac N' Cheese

Ingredients

• 900g (32oz) chicken breast, diced
• 2 onions, sautéed until browned
• 30g (2 Tbsp) tomato paste
• 30g (2 Tbsp) garlic paste
• 15g (1 Tbsp) ginger paste
• 30g (2 Tbsp) butter
• 400g (14oz) blended fire-roasted tomatoes
• 15g (1 Tbsp) sugar or zero-cal sweetener
• 2 Tbsp paprika
• 1 Tbsp chili powder
• 1 Tbsp spicy curry powder
• 2 tsp cumin
• 1 Tbsp salt
• Dash of black pepper
• 672g shell pasta, cooked to 50% of box time
• 1 cup pasta water
• 400g plain 0% Greek yogurt (FAGE brand)
• 120g 1/3 fat cream cheese
• Chopped cilantro and green onions
• 227g extra sharp cheddar
• 80g reduced fat mozzarella
• 1 tsp garam masala

Method

1. 1

   Add the diced chicken breast, sautéed onions, tomato paste, garlic paste, ginger paste, butter, blended fire-roasted tomatoes, sugar or sweetener, paprika, chili powder, curry powder, cumin, salt, and black pepper to the slow cooker.

2. 2

   Cover and cook on High for 2–3 hours or on Low for 3–4 hours.

3. 3

   Cook the shell pasta in boiling water to 50% of the package directions time, reserving 1 cup of pasta water before draining.

4. 4

   Add the cooked pasta, reserved pasta water, Greek yogurt, cream cheese, chopped cilantro, green onions, extra sharp cheddar, mozzarella, and garam masala to the slow cooker.

5. 5

   Stir everything together until the cheeses are melted and the sauce is creamy and evenly combined.