I found this recipe from one of my Hungry Girl cook books. I made a few changes based on my preferences. This recipe tastes great reheated and is super easy to make! It makes 4 total servings. Each serving is approximately 270 calories.

Ingredients

-  4 1/2 ounces (about 1 cup) uncooked elbow macaroni (with at least 2g fiber per 2-ounce serving)

- 1 bell pepper

-  4 medium carrots, chopped

-  1 small onion, chopped

-  8 ounces cooked and shredded skinless lean chicken

-  1 teaspoon chopped garlic

-  1/4 c. (4 tablespoons) Frank’s RedHot Original Cayenne Pepper Sauce

- diced jalapenos (optional)

-  1/2 c. fat-free sour cream

-  2 wedges Laughing Cow Garlic and Herb

-  2 teaspoons yellow mustard

-  1 1/2 tablespoons reduced-fat Parmesan-style grated topping

Directions

Preheat oven to 350 degrees.

Cook pasta al dente in a medium-large pot (refer to package instructions for exact time). Drain and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper, carrots, and onion. Stirring occasionally, cook until veggies have slightly softened, about 5 minutes. Add chicken, garlic, jalapenos, and 3 tablespoons hot sauce to the skillet. Mix thoroughly and set aside.

In a microwave-safe bowl, combine sour cream, cheese wedges, mustard, and remaining 1 tablespoon hot sauce. Mix well and heat in the microwave for 30 seconds.

Spray an 8-inch by 8-inch baking pan with nonstick spray. Evenly place half of the pasta into the pan. Evenly top with the chicken-veggie mixture followed by the remaining pasta. Add the sour cream mixture to the pan in an even layer. Sprinkle with Parm-style topping.

Bake in the oven until hot and bubbly, about 30 minutes.