If it was ever up to my husband, we would only have one condiment lining the doors of our fridge: Franks RedHot Sauce.
The man uses that stuff on everything. So, naturally when I stumbled across this recipe, I knew it would be a winner. This was another great find from the Hungry Girl to the Max cookbook.
4 1/2 ounces (about 1 1/4 cups) uncooked high-fiber elbow macaroni
2 stalks celery, chopped
2 medium carrots, chopped
1 small onion chopped
8 ounces cooked and shredded skinless chicken breast
1 teaspoon garlic
1/4 cup Franks RedHot original cayenne pepper sauce, divided
1/2 cup fat-free sour cream
2 teaspoons yellow mustard
2 wedges the laughing cow light creamy Swiss cheese (broken into pieces)
1 1/2 tablespoons reduced-fat Parmesan style grated topping
1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees. Spray an 8 inch by 8 inch baking pan with nonstick spray.
Cook pasta per package instructions.
Bring a skillet sprayed with nonstick spray to medium high heat. Add celery, carrots, and onion. Cook and stir until slightly softened, about 5 minutes.
Add chicken, garlic and 3 tablespoons of hot sauce to the skillet. Mix and remove from heat.
In a microwave safe bowl, combine sour cream, mustard, remaining 1 tablespoon of hot sauce, and cheese wedges. Mix well and microwave for 30 seconds, or until cheese has melted. Stir.
Distribute half of the pasta into the baking dish. Evenly layer with the chicken/veggie mix, remaining pasta and sour cream mixture. Sprinkle with parm style topping and parsley.
Bake until hot and bubbly... About 30 minutes.
Makes four servings. 1 serving is 1/4 of the recipe. 267 calories per serving.