Chicken Chili-Mac
Ingredients
- 8 ounces penne pasta ⓘ
- 3 cups sliced cooked chicken ⓘ
- 2 tablespoons olive oil ⓘ
- 1 medium onion, chopped ⓘ
- 1 -2 garlic clove, minced ⓘ
- 1/2 red pepper, diced ⓘ
- 1/2 green pepper, diced (optional)
- 1 (15 ounce) can tomato sauce ⓘ
- 1 (15 ounce) can diced tomatoes ⓘ
- 1 (15 ounce) can chicken broth (or 1 3/4 cups water and 2 chicken bouillon cubes) ⓘ
- 1 (8 3/4 ounce) can whole kernel corn, drained ⓘ
- 1 (15 ounce) can red kidney beans (optional) ⓘ
- 1 teaspoon cumin ⓘ
- 3 teaspoons chili powder ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 1 tablespoon brown sugar ⓘ
- 1 small bay leaf ⓘ
- 1/8 teaspoon black pepper ⓘ
- salt (optional) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
893
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).