1 kg peeled and diced carrots (optional)

2 tbs olive oil

1 kg ground chicken

12 oz macaroni noodles

1.5 tbs onion powder (or 1 onion diced)

1 tbs tomato paste

10-12 garlic cloves minced (or 1 tsp garlic powder)

1 tsp paprika

2 cups water

2 beef bouillon cubes (or 2 tbs beef concentrate)

2 cups milk (can use any kind here – almond, coconut, soy, dairy)

1.5 cups shredded cheddar cheese

¼ cup cream cheese

Boil carrots in water until tender, about 15 minutes. Puree in food processor or blender until smooth and set aside. This step is totally optional, and if you choose to not add the carrots, just begin with step 1.

1. Heat the olive oil in a medium/large pot on medium high heat. Add your ground chicken cook about 5-7 minutes until cooked through. Add your onion powder, tomato paste, garlic powder, and paprika. Saute for an additional minute. (see note for using an onion instead of onion powder)

2. Add your water, beef bouillon, milk, pureed carrots (if using), and noodles to the pot and stir. Bring to a boil on medium high, cover the pot with a lid, and reduce the heat to low and simmer for around 12-15 minutes, until the pasta is al dente.

3. Once the pasta is cooked, turn the heat off the pot and stir in the cheese & cream cheese until they are melted and incorporated to the dish. Add salt to taste.

4. Serve warm and enjoy!

Note: If using a diced onion, add it to the ground chicken before you add the tomato paste, garlic powder and paprika. Saute the onion and chicken for 4-5 minutes until the onions are translucent, and then add your spices and tomato paste.

Photos by Caroline Ellis