Jalapeño Popper Macaroni and Cheese
Mixed Green Salad
Wine Recommendation
Stella Rosa Pineapple Chili White Wine
Ingredients
- ½ (16-oz) pkg ziti pasta
- 9 slices bacon, chopped
- 1 Tbsp butter
- 1½ lb boneless, skinless chicken breasts, cut into bite size pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp all purpose flour
- 1 cup less sodium chicken broth
- 1 cup milk
- 1 (8-oz) block cream cheese, softened
- 1 (8-oz) block Monterey Jack cheese, shredded
- 3 jalapeno peppers, seeded and minced
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain and set aside.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain, reserving 1 Tbsp drippings in skillet.
- Melt butter with drippings over medium heat; add chicken, onion, and garlic to skillet. Cook, stirring, 6 to 7 minutes or until chicken is done.
- Add flour; cook, stirring, 2 minutes. Gradually stir in broth and milk; bring to a boil, reduce heat, and simmer 5 minutes or until slightly thickened.
- Stir in cream cheese and Monterey Jack cheese until melted. Stir in jalapenos, cooked pasta, and half of bacon. Spoon into a lightly greased 13- x 9-inch baking dish.
- Cover and bake 20 minutes. Uncover, sprinkle with remaining bacon, and bake 10 minutes longer.
Side Dish Ingredients
- 1 (12-oz) pkg classic salad mix
- ½ cup balsamic vinaigrette
Side Dish Instructions
- Toss salad with vinaigrette just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
659
|
69
|
728
|
| Fat (g) | 36 | 6 | 42 |
| Sat. Fat (g) | 18 | 1 | 19 |
| Protein (g) | 46 | 1 | 47 |
| Carb (g) | 37 | 4 | 41 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 718 | 207 | 925 |
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