Spicy Chicken Mac & Cheese

I tried a new recipe this week for a mac & cheese that sounded like it might be similar to Hard Rock’s Twisted Mac, Chicken & Cheese – which I LOVE! Turns out, with a few alterations this was almost identical as I remember it tasting except for the tortilla chip topping.

Spicy Chicken Mac & Cheese

1-2 chicken breasts
2 cups dry pasta (macaroni or similar)
1 cup shredded mild cheddar cheese
1 cup shredded sharp cheddar cheese
2 cups Pepper Jack cheese, divided
1 can (12 oz) evaporated milk
1/2 tsp ground black pepper
1 cup broken tortilla chips
1/4- 1/2 tsp crushed red pepper flakes

Preheat oven to 350. Lightly grease 2 1/2 quart casserole dish.

Coat chicken breasts in Teriyaki sauce and grill until cooked through. Let chicken rest for 5 minutes before slicing.

Cook pasta according to box directions. Drain pasta and return to saucepan.

Add cheddar cheeses and 1 1/2 cup Pepper Jack cheese, evaporated milk, chicken and pepper to pasta. Stir until combined. Pour into prepared casserole dish. Combine remaining Pepper Jack Cheese, tortilla chips & red pepper in a bowl. Sprinkle over the top of dish. Cover tightly with foil. Bake for 20 minutes. Uncover and bake for an additional 10 minutes or until lightly browned.

Adapted from Carnation recipe for Pepper Jack Cheesy Mac

Pepperoni & Cheese Stuffed Chicken

I ran across this recipe here. I can't find the direct link, but you might check out this cooking blog - she always has great recipes.

This was the 2nd time I've made this chicken recipe - I've posted it on my personal blog before without the pictures.

Pepperoni & Cheese Stuffed Chicken

Ingredients:

Boneless Skinless Chicken Breasts
Sliced Pepperoni
Cheese
Extra Virgin Olive Oil
Italian Seasoning (I didn't have Italian seasoning so I used rosemary, oregano, & thyme)
Salt & Pepper
Toothpicks

Directions:
Between wax paper pound out the chicken breasts until thin. Layer the sliced pepperoni- however much you would like. Layer the cheese (I used mozzarella this time but have used provolone before) - however much you would like.

Roll the chicken up and secure it with toothpicks, seam-side down (I forgot to do this!).Place in oven safe dish- drizzle with EVOO and sprinkle with S&P and Italian Season to your liking.

Bake on 325 for about 30 minutes or until done

I am thinking a pesto-marinara dipping sauce would go great with this. Rachael Ray made one that I've been meaning to try. You can find it here.