Directions
- 1Heat a large skillet over medium-high heat. Add 1 tbsp of oil, the chicken and a chopped onion.
- 2Season with salt, pepper, chili powder, cumin and dried cilantro.
- 3Once the chicken is pretty much cooked through, add the minced garlic, elbow macaroni, chicken broth, Rotel, and a can of tomato sauce.
- 4Stir everything together well and bring to a quick boil.
- 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.
- 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.
- 7Pop it in the oven for just a couple of minutes to get that melted.
- 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.
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