Green Chili and Cheese Chicken


1 lb Boneless Skinless Chicken Breast

1 Tbsp (16g) Olive Oil

2 tsp Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Ground Cumin

8 oz Banza Pasta Shells

8 oz Diced Green Chiles

1/2 C Milk

8 oz Sharp Cheddar, finely shredded

Optional Crisp Topping

1/4 C (30g) Breadcrumbs

1 Tbsp (16g) Olive Oil


Bring a pot of salted water to a boil.

Cut the chicken into bite size pieces and toss with 1 Tbsp olive oil before adding the paprika, garlic and onion powder, and cumin.

Cook the chicken in a large skillet over medium-high heat for 4-5 minutes, stirring often, until fully cooked. Set aside.

Cook the pasta for 4 minutes in the boiling water. Drain the pasta and reduce to a low heat. Add the pasta and 1/2 cup of milk. Gradually add 6 oz of shredded cheddar, folding everything together.

Once the cheese is melted, add the diced green chiles. Gently fold everything together before adding to the skillet with the chicken.

Mix the breadcrumbs and olive oil together and add on top with the remaining 2 oz of cheese. Broil or bake in a 450ºF oven for 6-8 minutes until golden brown.

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