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Quick Chicken Chili Mac

Prep Time Cook Time Servings
15 minutes 15 minutes 6

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6

( 14 )
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To make a “white” chili, substitute mild green salsa for the tomatoes and tomato sauce and use Great Northern white beans.
Ingredients
  • 3/4 cup (3 ounces) uncooked whole-wheat or regular macaroni
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1/3 cup chopped green pepper
  • 2 cloves garlic, finely chopped
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced fire-roasted tomatoes with green chiles, undrained
  • 2 cups cooked and chopped Gold'n Plump® Seasoned Whole Chicken, Mesquite flavor (about 1/2 chicken)
  • 1 can (15 ounces) pinto or chili beans, drained
  • 1-1/2 teaspoons chili powder
  • Salt and freshly ground pepper to taste
  • 1-1/2 cups (6 ounces) shredded Mexican cheese blend or Cheddar cheese
Directions
  1. Cook macaroni according to package directions; drain.
  2. Meanwhile, heat oil in large deep skillet or saucepan over medium-high heat. Add onion, green pepper, and garlic. Cook and stir about 5 minutes or until vegetables are tender.
  3. Stir in cooked macaroni and remaining ingredients except cheese. Reduce heat to medium. Partially cover and simmer about 15 minutes or until heated through, stirring occasionally. Serve in bowls, sprinkled with cheese.
Tips

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Nutritional Information
PER SERVING • Calories 380 • % Calories from Fat 40% • Total Fat 17g • Saturated Fat 8g • Trans Fat 0g • Cholesterol 63mg • Sodium 1130mg • Total Carbohydrate 35g • Dietary Fiber 8g • Sugars 7g • Protein 23g • % DAILY VALUE • Vitamin A 16% • Vitamin C 35% • Calcium 26% • Iron 20% • DIETARY EXCHANGES • Starch/Bread 2 • Vegetable 1 • Med-Fat Meat 2 • Fat 1 1/2

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