Sunday, August 24, 2014

Smoky Southwest Chicken Chili Mac




I don't why but whenever I hear the word "Chili Mac" it reminds me of school hot lunches from childhood and that always grossed me out. (I'm the one who never ate hot lunches as a child) Now that I'm an adult I realize that Chili Mac is obviously not what I thought it was when I was a kid! I've been missing out on all the yummy Chili Mac recipes out there. This Chicken Chili Mac is healthy and absolutely delicious! I'll never question Chili Mac again...that's for sure!


Smoky Southwest Chicken Chili Mac
Heavily Adapted from Picky Palate
Serves 8
WW PP=6
Cal 229, Carbs 36, Fat 2.7, Fiber 2, Protein 16

Ingredients
12 ounces wagon wheel pasta
1 tbsp. extra virgin olive oil
1/2 cup finely chopped onion
1 chipotle chili pepper in adobo
1 tbsp. chili powder
2 cups cooked shredded chicken breast (I grilled mine)
1 can Rotel diced tomatoes, mild
1 1/2 cups reduced sodium chicken broth
1/2 cup corn
1 teaspoon dry Ranch seasoning
1/2 cup reduced fat shredded cheddar cheese
Chopped Cilantro, optional

Cook pasta according to package directions. Drain and run under cool water to stop cooking.

Add oil to a large non stick pan.over medium high heat saute onions until softened about 5 minutes.  Add chicken, chipotle pepper, rotel, broth, corn, wagon wheel pasta, chili powder, and ranch seasoning. Stir until well combined. Sprinkle with cheddar cheese. Reduce heat to low and simmer until cheese is melted. Top with fresh cilantro if desired. Enjoy!

1 comment:

  1. Looks like something my family would enjoy! Thanks for linking up with "Try a New Recipe Tuesday." Looking forward to seeing what you will share this week. http://our4kiddos.blogspot.com/2014/09/try-new-recipe-tuesday-92.html

    ReplyDelete

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