One Skillet Chicken Macaroni and Cheese With A Gluten Free Option

Need a gluten free main course? One Skillet Chicken Macaroni and Cheese With A Gluten Free Option could be an outstanding recipe to try. This recipe serves 5 and costs $3.59 per serving. One portion of this dish contains approximately 51g of protein, 41g of fat, and a total of 888 calories. This recipe is typical of American cuisine. 44 people have tried and liked this recipe. It is brought to you by Serena Bakes Simple from Scratch. If you have tomato paste, chicken breast, chicken stock, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 76%. Try One Skillet Spinach Artichoke Pasta With A Gluten Free Option, Creamy Roasted Green Chile Chicken Macaroni and Cheese {gluten-free}, and Strawberry, Bacon & Havarti Grilled Cheese (and a gluten-free option) for similar recipes.

Servings: 5

 

Ingredients:

3 cups Cheddar Cheese, Grated

2 whole Large Chicken Breast, Diced

4 cups Chicken Stock (GF)

2 tablespoons Extra Virgin Olive Oil or Butter

2 cloves Garlic, Minced

16 ounces Rotini, Penne Or Large Macaroni Noodles (Brown Rice Noodles For Gluten Free)

1/2 teaspoon Granulated Garlic

1 cup Milk or Half and Half

1/2 teaspoon Dijion Mustard (GF)

1/2 whole Onion, Diced

1 whole Red Bell Pepper,Diced (Optional)

1/4 teaspoon Sea Salt

1 tablespoon Tomato Paste

Equipment:

frying pan

pot

Cooking instruction summary:

In a large skillet with a lid or pot add olive or butter. Heat over medium-high heat until hot. Add onion and saute until softened. Add chicken and cook until lightly brown. Add bell pepper, garlic, granulated garlic, salt, tomato paste, dijion mustard, pasta, chicken stock and milk or half and half. Stir until well combined. Bring to a simmer, reduce heat to low and cover pot. Cook for 14 minutes. Remove lid and cook until thickened if still runny about 1-2 minutes. Remove from heat and stir in cheddar cheese until melted.

 

Step by step:


1. In a large skillet with a lid or pot add olive or butter.

2. Heat over medium-high heat until hot.

3. Add onion and saute until softened.

4. Add chicken and cook until lightly brown.

5. Add bell pepper, garlic, granulated garlic, salt, tomato paste, dijion mustard, pasta, chicken stock and milk or half and half. Stir until well combined.

6. Bring to a simmer, reduce heat to low and cover pot.

7. Cook for 14 minutes.

8. Remove lid and cook until thickened if still runny about 1-2 minutes.

9. Remove from heat and stir in cheddar cheese until melted.


Nutrition Information:

Quickview
888k Calories
51g Protein
40g Total Fat
79g Carbs
18% Health Score
Limit These
Calories
888k
44%

Fat
40g
63%

  Saturated Fat
20g
128%

Carbohydrates
79g
26%

  Sugar
5g
6%

Cholesterol
152mg
51%

Sodium
1019mg
44%

Get Enough Of These
Protein
51g
102%

Phosphorus
650mg
65%

Vitamin B3
12mg
65%

Selenium
44µg
63%

Calcium
558mg
56%

Vitamin B6
0.97mg
49%

Vitamin C
34mg
41%

Vitamin B2
0.61mg
36%

Vitamin A
1678IU
34%

Potassium
773mg
22%

Zinc
3mg
22%

Vitamin B5
1mg
18%

Magnesium
61mg
15%

Vitamin B12
0.9µg
15%

Iron
2mg
15%

Vitamin E
1mg
13%

Vitamin B1
0.19mg
12%

Fiber
2g
10%

Folate
40µg
10%

Copper
0.18mg
9%

Vitamin K
8µg
8%

Manganese
0.1mg
5%

Vitamin D
0.59µg
4%

covered percent of daily need
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Food Trivia

The first soup was made from hippopotamus and dates back to 6000 B.C.

Food Joke

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