Chicken Rotini

Based off the Pioneer Woman's Chicken Spaghetti, but made with Banza pasta and a few other swaps to make it more macro friendly.

Servings: 5 servings

Ingredients

8 oz Box Banza Rotini
10 oz cooked and shredded Chicken
177 g bell pepper, diced (one bell pepper)
145 g onion, diced (half an onion)
5 oz shredded sharp cheddar cheese, divided
1 10 3/4 ounce can of 98% fat free Cream of Mushroom Soup
1/2 tsp seasoned salt
1/8 tsp cayenne pepper (if you are afraid of too much spice, start with 1/16 tsp of cayenne pepper. Taste and then add additional cayenne pepper, if desired)
1 cup chicken stock

Instructions

Preheat oven to 350 degrees. Spray a casserole dish with cooking spray.
Prepare an 8 ounce box of Banza pasta according to the instructions. Drain and set aside.
In a large mixing bowl, combine chicken, 3 oz of shredded cheese, diced bell pepper and onion, seasoned salt, cayenne pepper, cream of mushroom soup, and 1/2 cup of chicken stock. Add an additional 1/2 cup of chicken stock, if needed.
Pour pasta mixture into the casserole dish. Top with remaining 2 oz of shredded cheese.
Bake in the preheated oven for about 45 minutes, or until dish is bubbling. If the cheese starts to get too brown on top, cover with aluminum foil for the remainder of the baking.

Notes

A note about the chicken, I cooked my chicken breast frozen (I used 3 and then used the leftover chicken for lunches) in the crockpot on high for about 4 hours in one cup of chicken stock, or until easily shredded. I also used the juice/stock created from cooking the chicken to use in my recipe for the chicken stock. If you wanted to forgo this step, you could easily buy a rotisserie chicken, pick off meat, shred it, and use that. You'd need to buy your own chicken stock for later on in the recipe, however.

Macros for 1/5 of the bake are 14.2f/35.2C/37.3P.

Please remember all macros can vary from dish to dish, depending on the ingredients used.