Chicken Chili Mac Cheese (Print Version)
# Ingredients:
→ Base
01 -
4 cloves garlic, minced
02 -
2 poblano peppers, deseeded and diced
03 -
1 large yellow onion, diced
04 -
1 pound chicken (breasts or thighs, boneless and skinless)
05 -
2 tablespoons olive oil or salted butter
→ Seasonings
06 -
Salt and freshly ground pepper
07 -
1 teaspoon chili powder
08 -
1 teaspoon smoky paprika
09 -
1 teaspoon ground-up cumin
→ Sauce & Pasta
10 -
1 can (4 ounces) chopped green chilies
11 -
4 cups stock (chicken or vegetable)
12 -
½ cup jarred green salsa
13 -
1 can of white beans, drained and rinsed
14 -
1 pound short pasta (like penne or shells)
15 -
4 ounces softened cream cheese
16 -
2 cups melty cheese, shredded (cheddar, pepper jack, or colby)
→ Garnish
17 -
Chopped cilantro for topping
18 -
Sliced green onions for topping
# Instructions:
01 -
Turn the oven on and set it to 425°F to warm up.
02 -
In a big pot over medium heat, cook oil, onion, and chicken for 5 minutes. Toss in the garlic, poblano peppers, and spices. Cook another 5 minutes.
03 -
Pour in the stock, cover loosely, and let it cook for 5-10 minutes until chicken is done. Take the chicken out and shred it.
04 -
Add in the pasta and 2 cups water. Let it come to a boil, then reduce to a simmer. Stir often and cook about 10 minutes until pasta is just soft.
05 -
Mix in the cream cheese, shredded chicken, beans, salsa, chilies, and 1 cup cheese. Spread the remaining cheese on top and bake for about 5-10 minutes until it melts.
# Notes:
01 -
One-pot combo of mac n' cheese meets chili flavors
02 -
Pick your favorite melty cheese blend
03 -
Either chicken breasts or thighs works here