Chicken Chili Mac Recipes

HEALTHY CHICKEN CHILI MAC

Steps:

• Heat a large stockpot or straight edged saute pan over medium heat.
• Once hot, add in chicken and veggies.
• Cook, breaking up the chicken as you go, until chicken is no longer pink and veggies are tender.
• Stir in spices, tomatoes, beans, tomato sauce, broth, and macaroni.
• Stir to combine.
• Bring to a simmer, cover, and simmer for 7 minutes. Stir every few minutes.
• Uncover and cook an additional 7 minutes.
• Top with cheese. Cover with lid for another minute or two to melt the cheese.
• Taste and re-season if necessary and serve!

CHILI-CHICKEN MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir).
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes.
• Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
• Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.

CHILI MAC

Steps:

• In a large pot, boil pasta until al dente.
• Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
• Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

FAMILY FAVORITE CHILI MAC

Steps:

• Cook and drain the elbow noodles according to the package directions; set aside.
• Brown the beef in a large skillet over medium heat. Drain excess grease. Stir in the Ragu® Sauce, chili powder, cumin, tomatoes and corn. Bring to a boil over medium high heat, cover,reduce to low and let simmer for 10 minutes.
• Stir in the cooked noodles and 1 cup of the cheese until melted and heated through. Sprinkle the rest of the cheese evenly over top, heat on low until melted. Serve immediately.

CHILI MAC

Steps:

• Cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings. Add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.
• Toss pasta with meat mixture. Spoon 3 cups of mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with foil; bake in preheated 375 degrees F oven 30 minutes. Uncover; sprinkle with remaining cheese. Return to oven 5 minutes or until cheese is melted.

CHICKEN CHILI-MAC

Steps:

• Cook penne pasta according to package directions and drain; set aside.
• While pasta is cooking, heat olive oil in covered skillet.
• Add onion, garlic, and peppers; saute until onion is limp.
• Add tomato sauce, diced tomatoes, chicken broth, kidney beans, and all seasonings EXCEPT for sliced chicken and corn.
• Simmer 20 minutes, covered.
• Add chicken and corn, simmer 5 minutes more until heated through.
• Add penne pasta and toss until coated.

BUFFALO CHICKEN CHILI MAC FOR OLYMPIANS - RACHAEL RAY

Steps:

• To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn't frozen through. This will let you cut it up quickly into small pieces.
• Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
• Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
• While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
• Sprinkle the chopped scallions over the top and watch this one disappear in no time.