Chicken Chili Mac and Cheese

By Janes_kitchen

Ingredients

• 8 oz elbow macaroni
• 1 lb skinless boneless chicken breast halves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 TBL olive oil
• 1 TBL chili powder
• 1 tsp grd. cumin
• 4 minced garlic cloves
• 1 can (14.5oz unsalted fire-roasted diced tomatoes
• 3 TBL canned diced green chiles - drained
• 1 1/2 C 1% low-ft milk
• 1 TBL flour
• 6 oz mexican blend cheese (ABT 1 1/2 c)

Preparation

Step 1

COOK mac according to pkg directions, omitting salt & fat, drain
SPRINKLE chick. breasts w/ 1/4tsp salt & 1/*tsp pepper.CUT into 3/4" pieces
HEAT lg Dutch oven over med-high heat
ADD chicken to pan
SAUTE 3 min
STIR IN chili powder, cumin & garlic cloves
COOK 1 min, stirring frequently
ADD tomatoes & chiles
BRING to boil
COOL for 2 min
COMBINE milk & flour in sm bowl - stirring w/ whisk
GRADUALLY ADD milk mixture to pan - cook 3 min until slightly thickened,
stirring frequently
STIR IN cheese
STIR IN macaroni, 1/4 tsp salt & 1/8 tsp pepper
COOK 1 min or until thoroughly heated