Ingredients (4 Servings)

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700g Raw Chicken Breast

3-4 Garlic Cloves Minced

1 tsp Black Pepper

2 tsp Paprika

1 tsp Salt

2 tsp Olive Oil

30g Honey

40g BBQ Sauce Reduced Sugar

225g Uncooked Macaroni Pasta | 500g Cooked Weight

250ml Skimmed Milk

60ml Hot Sauce (Brand: Sauce Shop, i used buffalo sauce, you can use sriracha or any hot sauce you like - also use less if too spicy)

120g Light Cream Cheese (Brand: Philadelphia Lightest)

40g Low Fat Cheddar Cheese

Garnish with Parsley

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Important Cooking Notes:

Cook the chicken on medium high heat for 3-4 mins each side till golden brown

Make sure you TURN OFF the heat before adding honey and BBQ sauce

For the creamy sauce, add all ingredients on low heat then stir gently with a whisk preferably till it thickens and is smooth

1. First slice the chicken breast into cubes then add minced garlic, black pepper, paprika, salt and olive oil. Mix till well combined. Add more seasoning if it needs more colouring

2. Cook your macaroni pasta in the meantime in a pot then drain and set aside

3. Get a pan on medium high heat, use cooking spray and cook the chicken for 3-4 mins each side till golden brown with a nice char

4. TURN OFF the heat completely then drizzle honey and BBQ sauce. Mix it around till all the chicken pieces are coated then set aside in a bowl

5. In the same pan on low heat add milk, hot sauce (I used buffalo sauce), cream cheese and cheddar cheese. Use a whisk to stir gently till fully combined, smooth and creamy

6. Add the cooked macaroni in the cheese sauce, give it a good mix till well incorporated. Garnish with parsley then serve or distribute into 4 equal servings and ENJOY!