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Sunday, May 6, 2012

Chicken Chili Skillet Mac

Sometimes in life you just grow weary and emotionally drained. It's times like those that even my love of cooking is affected. I know when those times come and I don't feel like cooking, that my brain is on overload. Usually for me the joy of cooking outweighs the problems of life. Not so much this past week. But....I have a BIG God who can handle BIG issues! So today I picked myself up by the bootstraps and finally sat down to start blogging some recipes I have made the last few days. This chicken chili mac is super easy to make and it actually tasted quite good. I am not usually a big fan of things all mixed up in a skillet, but I will probably make this one again.
*I am  not much into photography as you can obviously tell haha....but this tastes better than this picture makes it look! 

Original recipe can be found at:

8 ounces wagon wheel pasta
2 Tbsp olive oil
1 cup chopped onion
1/2 cup chopped green or red bell peppers
1 Tbsp minced garlic
2 cups chicken breast, cooked and shredded
10 oz can Rotel tomatoes
1 1/2 cups chicken broth
1/2 cup corn
1/2 cup white beans, drained and rinsed
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp Hidden Valley Ranch powder (from dip or dressing packet)
1/4 cup chopped cilantro

Cook pasta according to package directions. Drain and run under cool water to stop cooking. Heat oil in a skillet. Add onions and peppers, cook stirring until softened about 5 minutes. Add garlic and cook stirring for 1 minute. Add chicken, tomatoes, broth, corn, beans, 1 cup wagon wheel pasta, chili powder, cumin, Ranch seasoning and cilantro. Stir until well combined. Reduce heat to low and simmer until ready to serve.

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