Macros for the WHOLE Bowl:
487 Cals, 52g Carbs, 11g Fat, 45g Protein
Ingredients (Makes 4 Whole Bowl Servings):
224g Elbow Pasta
400g (ml) Water
180g Fat Free Milk (can sub with whatever milk you like)
100g Franks Red Hot Buffalo Sauce
30g Yellow Mustard (you can omit it but I promise you won’t taste it!)
40g All Purpose Flour
10g Nutritional Yeast
Big Pinch of Sea Salt
112g 2% Sharp Cheddar Cheese
68g Part Skim Mozzarella
16oz Chicken Breast (weighed raw)
8g Ranch Seasoning
Big Pinch of Fresh Chopped Parsley
Directions:
1.) Add your pasta, water, milk, buffalo sauce, and mustard into your pot and mix to combine. Then add your flour, nutritional yeast and sea salt.
2.) Turn your burner on now and put on a 6/10 heat. Mix ingredients in pot till they start to boil and thicken up.
3.) Now add your colby jack and mozzarella cheese and mix till creamy.
4.) Then add your pulled chicken that’s been mixed with ranch seasoning. Mix that in until combined. Then add a big pinch of fresh chopped parsley.
5.) Now it’s time to enjoy! From start to finish this should be about 10-12 minutes of cook time!
* I made my pulled chicken breast in my instant pot. Added about 2lbs of chicken to pot along with enough chicken broth to almost cover the chicken. I used the pressure cook setting and cooked for 18 minutes. Then did natural release for another 15 minutes. Chicken should just fall apart!