Pizza Mac and Cheese

🧂 Ingredients

• 6 ounces elbow pasta

  dry (half box)
• 2 cloves minced garlic
• 16 ounces ground chicken breast

  sub 99% fat free ground turkey breast
• ¼ white onion

  diced
• ¼ cup Allie Carte homemade tomato sauce
• 2 tablespoons sugar free ketchup

  G Hughes
• ¼ cup chicken broth

  fat free, low sodium
• 2 ounces ⅓ less fat cream cheese
• ½ cup reduced fat, 2% milk cheddar cheese
• 16 pieces turkey pepperoni

  low fat
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon oregano

Instructions

• 1 Cook pasta according to the package directions, drain well and set aside
• 2 Heat a large pan on the stove over medium heat. Spray with cooking spray
• 3 Add minced garlic and cook for one minute. Add diced onion and cook until soft
  and translucent, about 3-4 minutes
• 4 Add ground chicken, breaking it apart while cooking. Once slightly broken up,
  season with the seasonings. Cook almost through, until almost all the pink is
  gone
• 5 Add tomato sauce, broth, ketchup and stir to combine. Allow chicken to cook
  completely
• 6 Add in cream cheese and stir in until melted. Add in shredded cheddar cheese and
  stir until melted
• 7 Add in the pasta and stir to combine in the sauce
• 8 Cut each pepperoni into 6 pieces and add to the pasta. Toss to mix up
• 9 Divide evenly into four bowls

Nutrition Info