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4
10 minutes
20 minutes
2 lbs chicken breast, diced into 1-inch cubes
Prepare the Macaroni: Cook the macaroni until al dente according to package instructions. Drain and set aside.
Cook Chicken and Onions: Heat a griddle to high heat. Drizzle vegetable oil then add the diced chicken and julienned red onion. Cook until the chicken is fully cooked and onions are softened. Season with salt and pepper to taste.
Combine Ingredients: Lower the heat slightly, then add the cooked macaroni to the griddle. Stir in the shredded Colby Jack cheese, heavy cream, 1.5 cups of BBQ sauce, and the diced green chiles. Cook, stirring frequently, until the cheese is melted and the sauce thickens slightly.
Finish and Serve: Remove the mac and cheese mixture from the griddle. Drizzle the remaining 0.5 cups of BBQ sauce on top for extra flavor.
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