Description
A simple, hearty one-pot meal mixing chili flavors with macaroni and chicken, topped with melted cheese.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup corn, frozen or canned
- 2 cups chicken broth
- 2 cups elbow macaroni
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish (optional)
Instructions
- In a large pot, heat a bit of oil over medium heat. Sauté the onion, garlic, and bell pepper until soft.
- Add the diced chicken and cook until browned.
- Stir in the black beans, diced tomatoes, corn, chicken broth, and seasonings (chili powder, cumin, salt, and pepper).
- Bring the mixture to a boil.
- Stir in the elbow macaroni and reduce heat to a simmer. Cook for 10-12 minutes or until the pasta is tender.
- Remove from heat and stir in the shredded cheese until melted.
- Garnish with fresh cilantro if desired and serve hot.
Notes
For a milder dish, use less chili powder. For more heat, add a pinch of cayenne. If the pasta soaks up too much liquid, add a little chicken broth while reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg
Keywords: chicken, chili, mac and cheese, one pot meal, southwest flavors