Weekly Recipes – Sylvie’s Creamy Chicken Macaroni


400g Macaroni

1kg Chicken Breast

½ teaspoon Garlic Puree or powder

2 tablespoons Cornflower

1 Cup of Full Fat Milk (or non dairy if preferred)




Poach the chicken in hot boiled water until tender (enough water to cover the chicken).  Once cooked remove from the water then shred the chicken.


Discard half of the water and use the rest to blend in with the cornflower

Add the garlic puree or powder and the cup of milk to make the white sauce

Return to heat and stir until thickened to a sauce consistency

Add the shredded chicken to the sauce


Cook and drain the macaroni then add to the creamy chicken sauce.


Serve with a small side salad and enjoy.