This works out at approximately 4 syns per portion for the Flora and flour but make sure you keep an eye on your portion sizes! Serve with a crisp green salad or some steamed vegetables. Take a look at this slimming Mac and Cheese for inspiration! MAKE IT LIGHTERįor a more Slimming Friendly version, replace the butter for a reduced fat spread (such as Flora Light) and use skimmed milk and reduced fat cheddar cheese to make the sauce. Pour half the macaroni mixture into a casserole dish, top with 1/2 the mozzarella, remaining macaroni mixture, then top with the remaining parmesan and breadcrumbs. Cook directly from frozen as per instructions. Finish the casserole Add the half & half, marinara, cooked macaroni, 1/2 cup parmesan, and cook for 5 minutes. Leave to cool completely first, cover with a layer of cling film and then a layer of foil, label and freeze for up to three months. You can freeze the assembled dish, before it is baked. Reheat in the oven or in a pan, adding a little milk if needed. Your chicken bacon pasta bake will keep for a couple of days in the fridge. Cool for five minutes before serving garnished with more chopped parsley. Season with pepper and sprinkle with the grated Parmesan.īake for 20-25 minutes or until the cheese sauce is bubbling. Stir in the cooked pasta and transfer to a large ovenproof baking dish. Stir in the canned corn and diced chicken.Īdd the bacon, corn and chicken to the cheese sauce, stirring to combine. While the pasta is cooking, fry the bacon cubes in a non stick pan for about five minutes, until they start to crisp up.Īdd the diced onion and continue to cook, stirring, over low heat until the onion turns translucent and starts to soften about 7 minutes. Cook the pasta in plenty of salted water according to pack instructions and drain. Stir until the cheese melts, have a taste and adjust the seasoning if needed. Stir in the mustard, garlic powder and grated cheese. Keep adding more of the milk to the pan, gradually, whisking it in with each addition until all of the milk has been added and the cheese sauce is smooth. Pour in a little milk, whisking continuously with a small balloon whisk (or stirring with a wooden spoon) until it is absorbed into the sauce. Heat the butter in a large pan over medium heat until melted.Īdd the flour, whisking continuously, until you make a paste (called a roux). Take a look at the recipe card if you are using fresh chicken breasts. Rigatoni or penne pasta – or any shape you like!įull measurements and instructions can be found on the printable recipe card at the bottom of the page.Bacon lardons or pancetta cubes or you can use leftover roast ham!.Use a strong cheddar cheese (mature or vintage cheddar) for maximum deliciousness. Cheese Sauce: uses butter, flour, milk, cheese, mustard and garlic powder.Chicken: either leftover roast chicken or rotisserie chicken or you can pan fry three chicken breasts.Powered by the ESHA Research Database © 2018, ESHA Research, Inc.Here’s what you will need to make this recipe. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. Sprinkle with the remaining ½ cup of grated cheese. Pour the cheese sauce over the vegetables, chicken and pasta in the baking dish, and mix through with a large spoon. Season with salt (optional) and plenty of freshly ground black pepper. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Add 1 cup of grated cheese and stir until melted. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
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