October 29, 2013
Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 8 This mouth-watering casserole has the perfect balance on spice and tang, combining all the classic flavours of Buffalo wings with hot sauce, blue cheese, carrots and celery. This dish is so good it will have you licking the plate clean.
Step 1 - Pre-heat the oven to 200C/400F.
Step 2 - Bring a Dutch oven of water to a boil and cook 12 ounces of whole wheat macaroni pasta until barely tender (about 2 minutes less than packaging directions). Drain, rinse and set aside the macaroni.
Step 3 - Slice 3 medium carrots, 3 medium celery stalks and 1 large onion. Trim 8 skinless and boneless chicken breasts and cut into 1 inch cubes.
Step 4 - Heat 2 tablespoons of canola oil in a pot over a medium heat. Add the sliced carrots, celery and onion to the pan along with 1 tablespoon of crushed garlic and cook until it all begins to soften.
Step 5 - Add the chicken to the pan and cook until it is no longer pink on the outside.
Step 6 - Whisk 1/3 cup of corn starch and 4 cups of skimmed milk in a bowl. Add this mixture to the pot along with a pinch of salt.
Step 7 - Bring the contents of the pot to a boil over a medium-high heat until it is bubbling. When the sauce is thick enough to coat the back of a spoon, remove the pot from the heat and stir in 4 tablespoons of hot sauce.
Step 8 - Spread the macaroni in a large oven-proof baking dish and top with the chicken mixture. Sprinkle with 4 ounces of blue cheese and bake for about 30 minutes, or until it is bubbling.
Step 9 - Let the casserole stand for 10 minutes before serving. We recommend combining this hearty dish with a daily supply of Super 5-HTP, which is guaranteed to keep away those usual winter blues.
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