Jalapeno Popper Mac n' Cheese

Jalapeno Popper Mac n' Cheese
14 ounces boneless, skinless chicken breasts
Garlic powder
Onion powder
Paprika
Salt and pepper
1 1/3 cups 2% cottage cheese
3 ounces light cream cheese
¼ cup 1% milk
10 pickled jalapeno slices
2 tablespoons pickled jalapeno juice
1 tablespoon honey
10 slices of center-cut bacon, halved lengthwise, then cut crosswise into small pieces
5 cups elbow pasta
Large handful of chopped scallions, for garnish

Preheat the oven to 400°F. Bring a large pot of water to a boil.

Meanwhile, tenderize the chicken by pounding it with a meat tenderizer or any heavy object. Focus on the thicker parts of the chicken in order to create equal thickness across the entire piece. Place the chicken on a small baking pan and lightly season with garlic powder, onion powder, paprika, salt and pepper. (I do not measure the seasoning; just give each side a light coating with each seasoning and it'll come out perfectly.) Set the chicken aside.

Prep the cheese sauce. In a blender, combine the cottage cheese, cream cheese, milk, pickled jalapenos, jalapeno juice, honey and salt and pepper to taste. Blend until completely smooth, about 2 to 3 minutes. Set the sauce aside.


Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until it reaches your desired crispiness. Once done, scoop out with a slotted spoon and place on a paper towel-lined plate. Carefully wipe out the skillet and set aside.

While the bacon cooks, bake the chicken until cooked through, about 15 minutes. After 3 to 5 minutes, cook the pasta until al dente, then drain. When the chicken is ready, let rest for about 5 minutes, then dice into small pieces.

In the reserved skillet, combine the chicken, sauce, drained pasta, half of the bacon bits and a handful of the scallions. Stir together, then top with the remaining bacon bits and chopped scallions.