Creamy Chicken Mac & Cheese with Bell Peppers and Tomatoes

This delightful dish combines tender cubed chicken breast with creamy mac & cheese, enhanced by the freshness of bell peppers and juicy tomatoes. The garlic adds depth to the flavor profile, making this a comforting yet vibrant meal. It's a balanced fusion that respects traditional cooking while offering a creative twist, perfect for family dinners.

Ingredients:

• 2 cups elbow macaroni
• 1 lb cubed chicken breast
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 tablespoon butter
• 1 bell pepper, diced
• 1 large tomato, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup breadcrumbs (optional for topping)
• Fresh parsley for garnish (optional)

Instructions:

1. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the cubed chicken breast and season with salt, pepper, and paprika. Cook until golden brown and cooked through, about 5-7 minutes.
3. Add minced garlic, diced bell pepper, and diced tomato to the skillet. Sauté for an additional 3-4 minutes until the vegetables are softened.
4. In a separate saucepan, melt butter over medium heat. Stir in the cooked macaroni, milk, and shredded cheddar cheese. Mix until the cheese is melted and the mixture is creamy. Add the chicken and vegetable mixture to the cheese sauce and stir to combine.
5. If desired, transfer the mixture to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 15-20 minutes until the top is golden and crispy.
6. Garnish with fresh parsley before serving.