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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.

Prep Time 
Cook Time 
Total Time 

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

Instructions 

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.

Variations 

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.

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Cuisine 
  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      380
    • Calories from Fat 
      40%
    • Total Fat 
      17g
    • Saturated Fat 
      8g
    • Total Carbohydrate 
      35g
    • Protein 
      23g
    • Sugars 
      7g
    • Cholesterol 
      63mg
    • Dietary Fiber 
      8g
    • Sodium 
      1,130mg
  • DAILY VALUE
    • Vitamin A 
      16%
    • Vitamin C 
      35%
    • Calcium 
      26%
    • Iron 
      20%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      1.5
    • Vegetable 
      1
    • Med-Fat Meat 
      2
    • Med-Fat Meat 
      2
Cooking Method 
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