One Pan Cheesy Chicken Taco Mac

30 mins
Serves 1
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Directions

  1. 1Heat a large skillet over medium-high heat. Add 1 tbsp of oil, the chicken and a chopped onion.
  2. 2Season with salt, pepper, chili powder, cumin and dried cilantro.
  3. 3Once the chicken is pretty much cooked through, add the minced garlic, elbow macaroni, chicken broth, Rotel, and a can of tomato sauce.
  4. 4Stir everything together well and bring to a quick boil.
  5. 5Once you see bubbles, turn the heat down to medium-low. Cover with a lid and cook for about 12 minutes or until the pasta is cooked.
  6. 6Then add in about half a cup of milk and one and a half cups of freshly shredded Colby Jack cheese and stir that all together.
  7. 7Pop it in the oven for just a couple of minutes to get that melted.
  8. 8Hit it with some dried parsley before you plate it up.

Ingredients

  • 1 lb chicken breast, cut into cubes
  • 1 tbsp oil
  • 1 small chopped onion
  • 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 of Rotel (not drained)
  • 8 oz 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

panlidovenserving platespatula

Tips

  • Stir at least once about halfway through to keep the pasta from sticking to the skillet.
One Pan Cheesy Chicken Taco Mac | Clip Recipe