Directions
- 1Heat a large skillet over medium-high heat. Add 1 tbsp of oil, 1 lb of cubed chicken breast, and 1 chopped onion.
- 2Season with 1/2 tsp salt, 1/2 tsp pepper, 2 tsp chili powder, 1 tsp cumin, and 1 tsp dried cilantro.
- 3Once chicken is cooked through, add 1 tbsp minced garlic, 2 1/2 cups elbow macaroni, 1 1/2 cups chicken broth, 10 oz can of Rotel, and 8 oz can of tomato sauce.
- 4Stir, bring to a boil, reduce heat, cover, and simmer for 12 minutes, stirring halfway through.
- 5Add 2 cups shredded Colby Jack cheese and 1/2 cup of milk. Stir until melted.
- 6Optionally, add another 1/2 cup cheese on top and broil for a couple of minutes.
- 7Serve with fresh cilantro, buttered bread, and green beans.
Ingredients
- 1 lb chicken breast
- 1 tbsp oil
- 1 onion
- 0.5 tsp salt
- 0.5 tsp pepper
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried cilantro
- 1.5 cups chicken broth
- 2.5 cups elbow macaroni
- 10 oz Rotel
- 8 oz tomato sauce
- 1 tbsp minced garlic
- 2 cups shredded Colby Jack cheese
- 0.5 cup milk
- 1 fresh cilantro
Equipment
large skillet
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