This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Tom Walsh's social media pages are full of recipes for popular dishes, such as pepperoni pizza flatbread, orange chicken and chicken tenders, but there's a twist: they're all healthy! Tom (@stealth_health_life) specializes in "indulgent and nostalgic foods, made healthier." Here, he shows us his easy jalapeno popper mac and cheese, one of his all-time favorite recipes. "It's packed with protein, low in calories and the perfect meal for a family dinner."  

For more healthy recipes, check out these Salmon Rice Bowls and Vegan Cookie Dough Balls

Ingredients

  • 14 ounces boneless, skinless chicken breasts
  • Garlic powder
  • Onion powder
  • Paprika
  • Salt and pepper
  • 1 1/3 cups 2% cottage cheese
  • 3 ounces (slightly less than ½ block) light cream cheese
  • ¼ cup 1% milk
  • 10 pickled jalapeno slices
  • 2 tablespoons pickled jalapeno juice
  • 1 tablespoon honey
  • 10 slices of center-cut bacon, halved lengthwise, then cut crosswise into small pieces
  • 5 cups elbow pasta
  • Large handful of chopped scallions, for garnish

Yield

Serves: 5

Preparation

Preheat the oven to 400°F. Bring a large pot of water to a boil. 

Meanwhile, tenderize the chicken by pounding it with a meat tenderizer or any heavy object. Focus on the thicker parts of the chicken in order to create equal thickness across the entire piece. Place the chicken on a small baking pan and lightly season with garlic powder, onion powder, paprika, salt and pepper. (I do not measure the seasoning; just give each side a light coating with each seasoning and it'll come out perfectly.) Set the chicken aside. 

Prep the cheese sauce. In a blender, combine the cottage cheese, cream cheese, milk, pickled jalapenos, jalapeno juice, honey and salt and pepper to taste. Blend until completely smooth, about 2 to 3 minutes. Set the sauce aside. 

Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until it reaches your desired crispiness. Once done, scoop out with a slotted spoon and place on a paper towel-lined plate. Carefully wipe out the skillet and set aside. 

While the bacon cooks, bake the chicken until cooked through, about 15 minutes. After 3 to 5 minutes, cook the pasta until al dente, then drain. When the chicken is ready, let rest for about 5 minutes, then dice into small pieces.  

In the reserved skillet, combine the chicken, sauce, drained pasta, half of the bacon bits and a handful of the scallions. Stir together, then top with the remaining bacon bits and chopped scallions.