Chicken Chili Mac Food

CHILI-CHICKEN MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir).
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes.
• Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
• Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.

CHIPOTLE CHICKEN CHILI MAC

Steps:

• Heat a deep, large skillet or pot over high heat.
• Add 2 T extra-virgin olive oil and the meat.
• Season the meat with the grill seasoning and sear it, browning and crumbling it, for 3-5 minutes.
• Transfer the meat to a plate and return the pot to the stove.
• Reduce the heat to medium high and add the remaining tablespoon of extra-virgin olive oil.
• Add the mushrooms and begin to brown them before adding the other veggies.
• After 2-3 minutes the mushrooms will begin to shrink and soften.
• Push the mushrooms off to one side of the pot and add all the remaining veggies to the opposite side of the pot.
• Once the onions, celery, bell peppers and garlic have been working for a few minutes, mix the veggies with the mushrooms.
• Return the meat to the pan and season with Worcestershire sauce, chipotle and cumin.
• Add the beer to deglaze the pot, scraping up all the pan drippings. Reduce the beer by half, 2 minutes.
• Add the black beans, tomatoes, stock and thyme to the chili and simmer for at least 10 minutes to let the flavors combine.
• While the chili simmers, cook the pasta al dente and drain.
• Add the cooked pasta to the chili and stir to combine.
• Pour the chili-mac into a 9 x 13 casserole dish and top with a mixture of smoked Gouda and Cheddar.
• Melt the cheeses under a hot broiler 6 inches from the heat until golden.
• Garnish the dish with finely chopped raw onions and chopped cilantro. (This step is optional.).

CHICKEN CHILI-MAC

Steps:

• Cook penne pasta according to package directions and drain; set aside.
• While pasta is cooking, heat olive oil in covered skillet.
• Add onion, garlic, and peppers; saute until onion is limp.
• Add tomato sauce, diced tomatoes, chicken broth, kidney beans, and all seasonings EXCEPT for sliced chicken and corn.
• Simmer 20 minutes, covered.
• Add chicken and corn, simmer 5 minutes more until heated through.
• Add penne pasta and toss until coated.

CHICKEN FIESTA CHILI MAC

Steps:

• Heat oven to 350°F. Cook macaroni as directed on package. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray 5 to 7 min. or until done, stirring frequently.
• Drain macaroni. Add to chicken in skillet along with remaining ingredients; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Bake 20 min. or until heated through. Stir before serving.

CHICKEN FIESTA CHILI MAC

Steps:

• PREHEAT oven to 350°F Cook macaroni as directed on package. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray 5 to 7 minute or until cooked through, stirring frequently.
• DRAIN macaroni. Add to chicken in skillet. Stir in chili, peppers, garlic, VELVEETA and salsa. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• BAKE 20 minute or until heated through. Stir before serving.
• Jazz It Up: For added heat, add 1 teaspoons hot pepper sauce to the chicken mixture before spooning into prepared baking dish.