Directions
- 1Heat a large skillet over medium-high heat and drop in 1 pound of cubed-up chicken, minus any weird spots, along with a small diced onion and the seasonings.
- 2Once chicken is cooked through, add a tablespoon of minced garlic, a can of Rotel, and an 8-ounce can of tomato sauce.
- 3Add about two and a half cups of elbow noodles and a cup and a half of chicken broth.
- 4Bring to a boil, then reduce heat to medium-low. Cover and cook for about 12 minutes, stirring halfway through.
- 5Add about half a cup of milk and a cup and a half of freshly shredded Colby Jack cheese and stir.
- 6Add another half cup of cheese over the top and put it in the oven for a couple of minutes to get it melted.
- 7Hit it with some dried parsley before plating.
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 can Rotel
- 8 oz can 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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