Directions
- 1Heat a large skillet over medium-high heat and drop in the chicken and the diced onion.
- 2Season with salt, pepper, chili powder, cumin, and dried cilantro.
- 3Once the chicken is pretty much cooked through, add the minced garlic, the can of Rotel, and an 8 ounce can of tomato sauce.
- 4Then add about two and a half cups of elbow noodles and a cup and a half of chicken broth.
- 5Stir everything together well and bring to a quick boil.
- 6Once you see bubbles, turn the heat down to medium low.
- 7Cover with a lid and cook for about 12 minutes or until the pasta is cooked.
- 8Once the pasta is cooked, you're going to add about half a cup of milk and a cup and a half of freshly shredded Colby Jack cheese and stir that all together.
- 9Add another half cup of cheese over the top.
- 10Pop it in the oven for just a couple of minutes to get that melted.
- 11Hit it with some dried parsley before you plate it up.
Ingredients
- 1 lb Chicken breast, cut into cubes
- 1 tbsp Oil
- 1 Onion, chopped
- 0.5 tsp Salt
- 0.5 tsp Pepper
- 2 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Dried cilantro
- 1 tbsp Minced garlic
- 10 oz can Rotel
- 8 oz can Tomato sauce
- 2.5 cups Elbow macaroni
- 1.5 cups Chicken broth
- 0.5 cup Milk
- 2 cups Freshly shredded Colby Jack cheese
- Dried parsley
Equipment
PanLidSpatulaOven
Tips
- Stir at least once about half way through to keep the pasta from sticking to the skillet.
- This last part is optional, but I like to do another half cup of cheese over the top and then pop it in the oven for just a couple minutes to get that melted and then it’s time to eat.
- Just make sure you hit it with some dried parsley before you plate it up so the kids have something to talk about at the dinner table and you can serve it with whatever sides you want, but a slice of butter bread and some canned green beans are hard to beat.
- You can serve it with whatever sides you want, but a slice of butter bread and some canned green beans are hard to beat
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