Chicken Chili Mac Recipes

HEALTHY CHICKEN CHILI MAC

Steps:

• Heat a large stockpot or straight edged saute pan over medium heat.
• Once hot, add in chicken and veggies.
• Cook, breaking up the chicken as you go, until chicken is no longer pink and veggies are tender.
• Stir in spices, tomatoes, beans, tomato sauce, broth, and macaroni.
• Stir to combine.
• Bring to a simmer, cover, and simmer for 7 minutes. Stir every few minutes.
• Uncover and cook an additional 7 minutes.
• Top with cheese. Cover with lid for another minute or two to melt the cheese.
• Taste and re-season if necessary and serve!

CHILI MAC

Steps:

• Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

CHICKEN CHILI-MAC

Steps:

• Cook penne pasta according to package directions and drain; set aside.
• While pasta is cooking, heat olive oil in covered skillet.
• Add onion, garlic, and peppers; saute until onion is limp.
• Add tomato sauce, diced tomatoes, chicken broth, kidney beans, and all seasonings EXCEPT for sliced chicken and corn.
• Simmer 20 minutes, covered.
• Add chicken and corn, simmer 5 minutes more until heated through.
• Add penne pasta and toss until coated.

CHILI-CHICKEN MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir).
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes.
• Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
• Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.