This is a new take on mac and cheese that I came up with the other evening. Coconut milk introduces an exotic element to the alfredo sauce, and the large macaroni noodles absorb the sauce well.
The sweet and slightly rich coconut milk melds with the juice of the chicken, plus a sprinkling of paprika and salt, and, of course, cheese gratings, for major umami.
I added the peas for color. And for veggies. Because you’ve got to eat your greens.
1/2 package of macaroni
1 pack of chicken thighs, cut into small cubes
1 can of coconut milk
1/2 bag of peas
Parmesan, grated (desired amount)
Salt to taste
Paprika to taste
Bring water to a boil in a pot and cook the macaroni (about 10 min.). Drain and set aside.
In a large pan, cook the chicken in olive oil with the pan covered. When the chicken is cooked, stir in the coconut milk, salt and paprika. Continue cooking with the pan uncovered until the liquid reduces to the bottom of the pan, then stir in the peas, macaroni and cheese. Turn off heat, let sit for 5-10 min. for the flavor profile to settle, then serve.