Quick Chicken Chili Mac
To make a “white” chili, substitute mild green salsa for the tomatoes and tomato sauce and use Great Northern white beans.
3/4 cup (3 ounces) uncooked whole-wheat or regular macaroni
1 tablespoon olive oil
1 cup chopped onion
1/3 cup finely 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
Cook macaroni according to package directions; drain.
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.
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.
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.
- Serving Size
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Servings6
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- PER SERVING
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Calories380
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Calories from Fat40%
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Total Fat17g
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Saturated Fat8g
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Total Carbohydrate35g
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Protein23g
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Sugars7g
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Cholesterol63mg
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Dietary Fiber8g
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Sodium1,130mg
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- DAILY VALUE
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Vitamin A16%
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Vitamin C35%
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Calcium26%
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Iron20%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat1.5
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Vegetable1
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Med-Fat Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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