Chicken Chili Macaroni
The Best Freezer Cookbook: 100 Freezer-Friendly Recipes, Plus Tips and Techniques
Published by Robert Rose
This quick pasta dish, cooked all in one pan, will be a real family pleaser.
For an Italian version, substitute 1 tsp (5 ml) Italian herb seasoning for the chili powder, use Italianstyle stewed tomatoes and ½ cup (125 ml) Parmesan cheese for the Monterey Jack cheese. Serve with crusty rolls.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturemeaty, savory, spiced
Type of Dishpasta
- 1 lb (500 g) lean ground chicken
- 1 clove garlic, minced
- 1 can (14 oz [398 ml]) stewed tomatoes, preferably Mexican style
- 1 can (14 oz [398 ml]) tomato sauce
- 1 tbsp (15 ml) chili powder
- ½ tsp (2 ml) dried oregano
- ½ tsp (2 ml) ground cumin
- 1 cup (250 ml) elbow or wagon wheel macaroni
- 1 cup (250 ml) fresh or frozen cut green beans
- Salt and pepper
- 1 cup (250 ml) shredded Monterey Jack or Cheddar cheese
In a large skillet, cook chicken with garlic over medium high heat, breaking it up with a wooden spoon, for 5 minutes or until chicken is no longer pink.
Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to a boil. Stir in macaroni and green beans; bring back to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 15 minutes or until the pasta and beans are tender. Season to taste with salt and pepper. If freezing, see “to freeze” section below; otherwise proceed with step 3.
Serve sprinkled with cheese.
To freeze: Let pasta mixture cool. Spoon into freezer containers; seal, date and label. Freeze for up to 3 months.
To serve: Thaw in microwave or in refrigerator overnight. Reheat in baking dish at 350°F (180°C) for 30 to 35 minutes or until hot and bubbly. Proceed with step 3, above.
From Rose Murray: Quick Chicken
2008, 2001 Jan Main