Sunday, June 10, 2012

Southwest Chicken Chili Mac


I'm trying to get my kids interested in cooking.  My little loves it but she cannot exactly prepare a meal like this.  She's mastering the basics of toast and stirring but we're getting there.  Now I'm working on my 12-yr. old because I'd love for her to better appreciate the satisfaction of home cooking and understanding how to prepare healthy and delicious recipes.  And I'd love to come home from work to a large skillet of this!  In full disclosure, it's not working and she generally thinks dinner magically appears on the table and elves clean everything up afterwards.  Sigh.  Someday....


8 ounces wagon wheel pasta noodles (or other small fun shape)
2 Tablespoons extra virgin olive oil
1 cup finely chopped white onion
1/2 cup finely chopped red or yellow peppers
2 -3 minced garlic cloves
2 cups cooked shredded chicken breast (I use a rotisserie chicken)
1 can Rotel diced tomatoes, mild (or plan diced tomatoes if you want less heat)
1 1/2 cups reduced sodium chicken broth
1/2 cup corn, fresh, canned or frozen
1/2 cup white beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 teaspoon dry Ranch seasoning from packet
1/4 cup finely chopped fresh cilantro

Cook pasta according to package directions. Drain and run under cool water to stop cooking. Heat oil in 9 inch deep cast iron 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.

Recipe adapted from Picky Palate

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