Servings: 2 · Prep Time: 10 mins · Cooking Time: 35 mins
Total Time: 45 mins
If you have tried our primal macaroni cheese before, then we are sure you will find this combo with chicken truly awesome. Super healthy and a great way to entertain your family and friends.
- Chicken Legs
- Garlic (2 cloves grated)
- Olive Oil (4 tbsp)
- Salt and Pepper (to taste)
- Paprika (2 tbsp)
- Konjac Penne Pasta (400g)
- Milk (200ml)
- Butter (2 tbsp)
- Paprika (1 tbsp)
- Cheddar Cheese (200g grated)
- Mustard Powder (1/2 tsp)
Place chicken legs into a bowl together with the rest of the ingredients. With your hands massage the chicken until all the ingredients are rubbed in. Leave ideally for a few hours in the fridge to marinate, or even better overnight.
Preheat oven for 180 celsius.
Place the chicken into a roasting tray and season. Then cook in the oven for 30 to 35 minutes until golden brown and cooked through.
Meanwhile when chicken is half way through cooking. Drain noodles and cook in a non-stick for 2-3 to reduce the moisture, then set aside.
For the macaroni, combine milk, butter, paprika and mustard powder together in a saucepan over a medium heat.
When the mixture comes to a simmer, lower the heat and then put the noodles in and stir well.
Add the grated cheese slowly (leave a little for sprinkling later) and stir until all the noodles are coated.
Place into a heat-proof dish, sprinkle with the remaining cheese and place under a hot grill until golden brown.
Serve together with the chicken, garnish with lime and an extra sprinkle of paprika on the macaroni.