Ingredients
- 1 ENVY™ apple, small diced
- ½ lb macaroni
- ½ package of cream cheese, softened
- ¼ cup greek yogurt
- 1 T finely chopped shallot
- Zest of 1 lemon
- 1 T lemon juice
- 1 can (10.7 oz) mandarins, drained, juice reserved
- 3 T mandarin juice
- 2 T finely chopped parsley
- 1 tsp kosher salt
- 20 turns fresh cracked pepper
- 2 thinly sliced chicken breasts, grilled and diced
Method
- Allow chicken breasts to sit at room temperature for 20 minutes.
- Meanwhile, mash together softened cream cheese, greek yogurt, chopped shallot, lemon zest, lemon juice, mandarin juice, chopped parsley, salt, and pepper. Set aside.
- Preheat grill or saute pan and season chicken breasts with a drizzle of olive oil, salt and pepper.
- Grill chicken breasts until cooked throughout. (If using a saute or grill pan, cook the breasts for 2 minutes each side and then finish in a 400 degree oven for 5 more minutes). Allow chicken to cool, and then dice into small chunks.
- Bring a medium/large pot of salted water to a boil (should taste like the ocean). Add noodles and cook until tender. Drain and put hot noodles in a large mixing bowl.
- While the noodles are still hot, gently stir in cream cheese mixture until the noodles are well coated. Let cool slightly.
- Add diced chicken, apples, and mandarins and stir to combine. Can serve warm or chill in the refrigerator to serve cold.
