Rating: 4 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 4
David Bonom
This Story Originally Appeared On cookinglight.com

Gallery

Justin Walker; Styling: Carla Gonzalez-Hart

Recipe Summary

hands-on:
23 mins
total:
33 mins
Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook macaroni according to package directions, omitting salt and fat; drain. Sprinkle chicken with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. 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. Add diced tomatoes and diced green chiles. Bring to a boil, and cook for 2 minutes. 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. Stir in cheese. Stir in macaroni, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook 1 minute or until thoroughly heated.

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Nutrition Facts

383 calories; fat 11g; saturated fat 4.5g; sodium 555mg.
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