Low-Fat Chicken and Tomato Mac and Cheese

Dinner can be easy, healthy and cheesy. What makes this recipe so great is that it's packed with lots of flavor, comes together quickly and can be made with pantry staples. It's also a lo-cal meal that doesn't taste it.

We turn to this entree on weeknights, but also for parties. When increased to fit a larger serving size, it's just as easy to throw together and will please even the pickiest of eaters.

Ingredients:

6 ounces uncooked whole wheat rotini noodles

2 wedges creamy light Swiss cheese spread (*I used The Laughing Cow)

2/3 cup reduced-fat sharp shredded cheddar cheese

1/4 cup plain Greek yogurt

1/4 cup skim milk

1 tablespoon light butter (optional)

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 (15 ounce) can diced tomatoes, drained

2 cups cooked chicken, cubed or shredded

Directions:

Cook the rotini noodles according to directions on package. Drain excess water and return noodles immediately back into the saucepan.

Unwrap cream Swiss cheese wedges and add to noodles, along with the cheddar cheese, Greek yogurt, milk, butter, salt, garlic powder, and black pepper.

Mix until combined and creamy. Stir in diced tomatoes and chicken and allow to heat through, about 5 minutes, stirring occasionally.

Cook Time:

20 minutes

Serving Size:

2-3