Butter Chicken Mac & Cheese (Magpie Version)

Dice the chicken breast. In a skillet, sauté the chicken and onion for 8–10 minutes, or until lightly browned.

Transfer the chicken and onions to a slow cooker. Add the tomato paste, garlic paste, ginger paste, butter, blended fire-roasted tomatoes, paprika, chili powder, curry powder, cumin, salt, and black pepper. Stir well to coat.

Cook on HIGH for 2–3 hours or LOW for 3–4 hours, until the chicken is tender.

Meanwhile, cook the Barilla Protein+ Penne to about 50% of the package cooking time. Reserve 1/2 cup pasta water, then drain.

Once the chicken is cooked, stir in the Greek yogurt, Philadelphia 1/3 Less Fat Cream Cheese, cilantro, and green onions until smooth.

Add the partially cooked pasta and reserved pasta water. Stir in the garam masala, shredded sharp cheddar, and reduced-fat mozzarella until evenly combined.

Cover and cook on HIGH for 15–20 minutes, or until the pasta is fully cooked and the sauce is thick and creamy.

Stir well before serving. Divide into 5 portions. Cool completely before freezing any leftovers.

Set the Ninja Foodi to Sear/Sauté and heat the olive oil. Brown the chuck roast on all sides.

Add the water and pepperoncini juice. Scrape up any browned bits from the bottom of the pot.

Sprinkle the ranch seasoning and brown gravy mix evenly over the roast.

Add the pepperoncini peppers and place the butter on top of the roast.

Pressure cook on HIGH for 60 minutes, followed by a 15-minute natural release.

Shred the beef with two forks and serve.