Chicken Chili Mac and Cheese

Ingredients

  • 8 ounces elbow macaroni
  • 1 pound skinless, boneless chicken breast halves, cut into 3/4-inch pieces
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 4 garlic cloves, minced
  • 1 (14.5-ounce) can unsalted fire-roasted diced tomatoes
  • 3 tablespoons canned diced green chiles, drained
  • 1 1/2 cups 1% low-fat milk
  • 2 tablespoons all-purpose flour
  • 6 ounces shredded reduced-fat Mexican-blend cheese (about 1 1/2 cups)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

How to Make It

  1. Cook macaroni according to package directions, omitting salt and fat; drain.
  2. Sprinkle chicken with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.
  3. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add chicken to pan; sauté 3 minutes. Stir in chili powder, cumin, and minced garlic; cook 1 minute, stirring frequently.
  4. Add diced tomatoes and diced green chiles. Bring to a boil, and cook for 2 minutes.
  5. Combine milk and flour in a small bowl, stirring with a whisk. Gradually add milk mixture to pan, and cook 3 minutes or until slightly thickened, stirring frequently.
  6. Stir in cheese. Stir in macaroni, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook 1 minute or until thoroughly heated.Chicken Chili Mac and Cheese

 http://www.cookinglight.com/recipes/chicken-chili-mac-cheese
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