Chicken Chili Mac & Cheese (Print Version)
# Ingredients:
→ Base
01 -
1 pound boneless skinless chicken thighs or breasts
02 -
4 cloves garlic, minced
03 -
2 poblano peppers, chopped and seeds removed
04 -
1 yellow onion, diced
05 -
2 tablespoons olive oil or salted butter
→ Seasonings
06 -
½ teaspoon chili powder
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon ground cumin
09 -
Black pepper and salt to taste
→ Sauce & Pasta
10 -
4 cups stock
11 -
1 pound short pasta
12 -
1 can of white beans, rinsed
13 -
½ cup green salsa
14 -
1 can (4 ounces) diced mild green chilies
15 -
4 ounces softened cream cheese
16 -
2 cups shredded cheese (cheddar, colby, or pepper jack)
→ Garnish
17 -
Cilantro for topping
18 -
Sliced green onions for serving
# Instructions:
01 -
Heat your oven to 425°F.
02 -
Sauté the chicken, onions, and oil in a big pot at medium-high for 5 minutes. Toss in poblanos, garlic, and spices. Cook another 5 minutes.
03 -
Pour in broth, leave the lid partly on, and let it bubble for 5-10 minutes to cook the chicken. Take it out and shred it.
04 -
Add both pasta and 2 cups water to the pot. Let it boil, then let it gently cook for 10 minutes, stirring often, till just right.
05 -
Stir in shredded chicken, cream cheese, beans, green chilies, salsa, and 1 cup cheese. Put the rest of the cheese on top and bake until it melts, about 5-10 minutes.
# Notes:
01 -
One-pot mashup of mac and cheese with chili flavors
02 -
Use any cheese that melts well
03 -
Pick thighs or breasts for the chicken