Air Fried Crispy Chicken Po'Boy with Spicy Remoulade Slaw
PREP TIME: 5min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 19g||29%|
|Saturated Fat 4.5g||23%|
|Total Carbs 46g||15%|
|Dietary Fiber 2g||8%|
|Vitamin A 90%|
|Vitamin C 20%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. Parmesan cheese
1 (7 1/4 oz.) box macaroni and cheese dinner
1 (6 oz.) bag baby spinach
Preheat oven to 425°F. Spray baking sheet with cooking spray. Place frozen strips in single layer on baking sheet. Sprinkle with Parmesan cheese. Bake on middle oven rack for 16 to 18 minutes, or until heated through. Internal temperature should reach 150°F-160°F.
As chicken bakes, make the mac and cheese. In a medium saucepan, bring 6 cups water to a boil. Add macaroni and cook according to package directions.
Drain the pasta, return to the pot and add spinach. Toss to wilt the spinach then add the cheese mixture ingredients. Mix until well combined.
TIP: For a fun twist, try adding bacon, or broccoli to the mac and cheese or dipping the chicken strips in honey or adding a few squirts of your favorite hot sauce.
Transfer the macaroni and cheese to a serving platter and top with the crispy chicken strips.
Crispy Chicken Mac and CheeseAdd Your Comment