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Preheat your oven to 180C/ 350F and boil a large saucepan of water.
Mix together bbq sauce, paprika, garlic granules, salt and pepper in a small bowl.
Slice deep cuts sideways into your chicken breast, transfer them to a baking tray lined with foil and then add your bbq sauce to the chicken breast.
Rub the sauce into the chicken breast well, then seal the chicken breasts in the foil and bake for 25 mins.
Once baked, remove from foil, set the bbq juices aside and shred the chicken breast using two forks.
Add your bbq juices and chicken breast to a pan on a medium heat and fry for 3-4 mins and set aside. Feel free to add some more bbq sauce if you wish. Now is a good time to put your pasta on to cook.
Melt you butter in a deep pan. Add your garlic and paprika and sauté for 2 mins. Add your flour and whisk well and then gradually add your milk, constantly whisking until you have used the whole pint of milk and are left with a smooth white sauce.
Then, add cheddar, stir that in until it melts into the white sauce and then finally add your shredded bbq chicken and cooked macaroni pasta to the cheese sauce and stir well.
Nutritional Info
Per Serving:
Cals – 597
Carbs – 51g
Protein – 37g
Fat – 21g
Ingredients
Serves Serves 4
For the BBQ Chicken:
- 4 tbsp of sugar-free bbq sauce.
- 1 tsp of paprika.
- 1 tsp of garlic granules.
- Salt & pepper, to taste.
- 300g of chicken breast.
For the Mac 'N' Cheese:
- 250g of macaroni pasta.
- 3 tbsp of plain flour.
- 3 tbsp of butter.
- 1 clove of garlic - crushed.
- 1 tbsp of paprika.
- 1 pint of semi skimmed milk.
- 150g of light cheddar - grated.
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