Smoky Chicken Peppers Mac Recipes

SPICY CHICKEN AND BACON MAC

Steps:

• Cook pasta according to package directions for al dente; drain. Preheat broiler. , In a 10-inch cast-iron or other ovenproof skillet, heat butter over medium heat. Stir in flour until blended; cook and stir until lightly browned, 1-2 minutes (do not burn). Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Bring to a boil, stirring constantly. Reduce heat; cook and stir until thickened, about 5 minutes. Stir in cheese until melted. Add pasta, chicken, bacon and jalapeno; cook and stir until heated through. Sprinkle chips over top., Broil 3-4 inches from heat until chips are browned, about 30 seconds.

CHICKEN SAUSAGE AND PEPPERS MACARONI CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a large deep non-stick skillet, brown the sausage over high heat until cooked through, seasoning with a pinch of salt and breaking it up into smaller pieces as it cooks. Set aside on a dish.
• Add olive oil to the skillet, reduce heat to medium and add the onions,
• garlic and peppers; sauté until the vegetables soft, about 6 to 7
• minutes.
• Return the sausage to the skillet along with the remaining ingredients except for the pasta and cheese.
• Bring to a boil and then lower heat to medium-low and simmer for 10 minutes, until the vegetables are soft.
• Spoon just enough of the sausage/vegetable mixture to cover the bottom of a 9x13 pan.
• Cover with uncooked pasta. Spoon remaining sauce mixture evenly over the top and sprinkle with cheese.
• Cover with foil and bake 50-55 minutes. Remove from oven and let stand, covered, for 15 minutes.
• Divide into 8 servings.

SMOKY MACARONI

Steps:

• In a nonstick skillet, saute red pepper and onion until tender. Combine soup and milk; stir into skillet. Add sausage, cheese and peas. Reduce heat; simmer, uncovered, until cheese is melted, 5-10 minutes, stirring occasionally. Add macaroni; cook until heated through, 5-10 minutes longer.

SMOKY CHICKEN & PEPPERS MAC

Steps:

• Heat oil in large skillet on medium heat. Add chicken; cover. Cook 6 to 7 min. on each side or until done (165°F). Remove chicken from skillet; cover to keep warm.
• Add water, Macaroni and milk to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 8 min.
• Stir in Cheese Sauce, peppers and bacon; top with chicken and mozzarella. Cook, covered, 5 min. or until macaroni is tender, chicken is heated through and mozzarella is melted.

SMOKY CHIPOTLE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
• Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
• Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

SWEET & SMOKY CHICKEN STEW (WW CORE FRIENDLY)

Steps:

• Once you start cooking, this dish comes together rather quickly. As such it is best if you do all your cutting and chopping before starting to cook.
• Heat the oil in a nonstick skillet until hot but not smoking.
• Combine the flour salt and pepper. Dredge the chicken cubes in the seasoned flour. Shake off excess flour and place the chicken in the pan. Reserve unused flour for later. Cook chicken until browned, about 3 minutes per side. Remove chicken from the pan.
• Apply a scant amount of cooking spray to the pan. Add the red peppers and cook for 2 or 3 minutes. Add the scallions and garlic slices, stir and cook an additional minute.
• Add the carrots and sweet potatoes, stirring in the reserved flour left over from the chicken. Mix in the dry spices (cumin, ginger, cinnamon, red pepper flakes and turmeric).
• Stir in the chicken broth, honey and vinegar and bring to a boil. Reduce heat to a low simmer, cover and cook until the potatoes are almost tender, about 5 minutes.
• Return the chicken to the skillet and cook until the chicken is cooked all the way through, another 5 minutes or so.
• Stir in the peas and cook through, a minute or two.
• If you like a thicker stew, bring the stew to a boil and swirl in the cornstarch mixed in water at the same time you add in the peas. Cook for a minute.
• Ladle the stew over rice or couscous and serve.

SMOKY CHICKEN CHILI

Steps:

• For the smoked chicken:.
• Preheat the oven to 350 degrees. Use a roasting pan that has a rack and a lid. Mix chicken stock, liquid smoke and 2 teaspoons smoked salt in the bottom of the pan.
• Place the rack in the pan, then put the prepped chicken on top of it. Season the chicken with more smoked salt and pepper, close the lid turn the oven down to 325 and cooked for 2 hours.
• Allow the chicken to cool for about 20 minutes, then pull into one-inch chunks using two forks or by hand. Set aside.
• For the chili:.
• Heat 2 tablespoons of olive oil in a soup pot on medium heat. Add the onions, poblano peppers, red peppers, jalapeño peppers, and season with 1 teaspoon of the smoked salt. Sauté for 6 minutes. Mix in the garlic and sauté for 1 more mine. Add in all the spices along with the other teaspoon of smoked salt, and let cook for another minute.
• Mix in the cilantro, beans, tomatoes, and stock then bring up to a boil.
• Turn down to a simmer and cook for 15 minutes.
• Gently fold in the pulled smoked chicken and simmer without stirring for 10 minutes. Remove from the heat and let sit 10 minutes. Serve warm with chopped cilantro, diced green onions, chopped tomatoes, shredded cheese and sour cream.