Ingredients:
- 32 oz chicken breast, raw & skinless
- 1 tsp salt
- 1 tbsp black pepper
- 1 tsp smoked paprika
- 3 cups cooked rice
- 70g 1/3 reduced-fat cream cheese
- 250g fat-free cottage cheese
- 28g parmesan cheese
- 56g reduced-fat cheddar
- 1/2 packet mac & cheese powder (Kraft)
- 1/4 cup evaporated milk
- 1/2 cup chicken broth
- 1 tbsp onion powder
- 1 tsp smoked paprika
- 1 tbsp Italian seasoning
- 40g sundried tomatoes, chopped
- 2 cups fresh spinach
- 4 cloves garlic
- Salt to taste
Directions:
Season 32 oz chicken breast with salt, pepper, and smoked paprika. Grill until fully cooked and nicely charred. Dice and set aside.
Prepare 3 cups of rice and fluff with a fork. Set aside.
In a blender, combine 70g reduced-fat cream cheese, 250g fat-free cottage cheese, 1/4 cup evaporated milk, 1/2 cup chicken broth, 1 tsp onion powder, 1 tsp. smoked paprika, 1 tbsp Italian seasoning, 1 clove garlic, and 1/2 packet mac & cheese powder. Blend until smooth.
Pour sauce into a large skillet over medium heat. Stir in 28g parmesan cheese and 56g cheddar until melted and creamy.
Add grilled chicken, 3 cups rice, 40g sundried tomatoes, 2 cups spinach, and 3 more cloves minced garlic to the skillet. Stir to coat in the sauce. Let it all simmer together for 3–5 minutes.
Adjust salt and pepper if needed.