BUTTER CHICKEN SKILLET MAC & CHEESE

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 40 MINUTES

340 g boneless skinless chicken breasts, cubed pinch each salt and pepper

4 tbsp butter, divided half onion, chopped

4 tsp all-purpose flour

1½ cups 2% milk

½ cup prepared butter chicken sauce 1¾ cups shredded cheddar cheese, divided shredded mozzarella cheese, divided

1 tsp tandoori masala (optional)

2 cups elbow macaroni

¼ cup chopped cilantro

Sprinkle chicken with salt and pepper.

In large cast-iron or ovenproof skillet, melt 1 tbsp of the butter over medium heat; cook chicken, stirring occasionally, until no longer pink inside, about 5 minutes. Transfer to bowl; set aside.

In same pan, melt remaining 3 tbsp butter over medium heat; cook onion, stirring occasionally, until softened, about 2 minutes. Sprinkle in flour; cook, stirring, for 2 minutes. Gradually whisk in milk and butter chicken sauce; cook, whisking, until thick enough to coat back of spoon, about 4 minutes. Stir in 1½ cups each of the cheddar and mozzarella until melted. Stir in chicken and tandoori masala (if using).

Meanwhile, in large saucepan of boiling salted water, cook macaroni according to package directions until al dente; drain well. Stir pasta into chicken mixture until coated. Sprinkle with remaining ¼ cup each of the cheddar and mozzarella. Broil until top is bubbling and lightly browned, about 3 minutes. Let stand for 4 minutes. Sprinkle with cilantro. 1¾ cups

PER EACH OF 6 SERVINGS about 569 cal, 36 g pro, 31 g total fat (19 g sat. fat), 35 g carb (1 g dietary fibre, 6 g sugar), 123 mg chol, 653 mg sodium, 370 mg potassium. % RDI: 47% calcium, 13% iron, 27% vit A, 2% vit C, 44% folate.