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Chicken Chili Mac and Cheese


Servings 6 servings

Ingredients

  • 8 ounces macaroni
  • 1 pound skinless boneless chicken breasts, cut into ¾-inch pieces
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 4 garlic cloves minced
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 3 tablespoons canned diced green chiles drained
  • 1 ½ cups milk
  • 2 tablespoons all-purpose flour
  • 1 ½ cups sharp cheddar cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Cook pasta according to package instructions.
  2. Meanwhile, sprinkle chicken with ¼ teaspoon salt and ⅛ teaspoon pepper.
  3. Heat oil in a large skillet over medium-high heat. Add chicken and cook about 3 minutes. Add chili powder, ground cumin, and garlic; cook 1 minutes, stirring frequently. Add tomatoes and green chiles; bring to a bubble and cook for about 2 minutes.
  4. In a small bowl, whisk the flour into the milk. Gradually add this mixture to the chicken mixture and stir to combine. Cook until thickened, stirring frequently, about 3 minutes. Remove from heat and stir in cheese until melted. Fold in the pasta. Add the remaining salt and pepper. Serve hot.