Spicy Chicken Mac

Presented by Chef Christopher "Bebo" Staley

2 C. Cooked Macaroni Noodles

3/4 C. Heavy Cream

3/4  C. Pepper Jack Cheese

1 6-7 oz. Chicken Breast

1/2 C. Sliced Scallion

1/4 C. Sliced Jalapeno

Salt And Pepper To Taste

Ground Guajillo Chili To Taste

Add the heavy cream and the cooked macaroni noodles to the pot and set the range to a medium heat.  While reducing the heavy cream, pan sear the chicken breast in a frying pan on medium/high heat dusted with a bit of salt and pepper and ground guajillo.  When the heavy cream has reduced by 1/3 add in the pepper jack cheese and season with salt, pepper and ground guajillo.  Allow the chicken breast to rest for 5 minutes before slicing then place atop the mac and cheese and garnish with the sliced jalapeno and scallion.