Skillet Chicken Chili Mac | The Comfort of Cooking

By ebdonahue

You know when a recipe comes along and it just knocks you on your buns? Yea, well, strap in. I just found a new one for you!

Ingredients

• 1 Tbsp. vegetable oil
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1 lb. (2) boneless skinless chicken breasts, cut into chunks
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 15oz. can diced tomatoes, slightly drained
• 1 Tbsp. tomato paste
• 1 15oz. can kidney beans, drained
• 1 15 oz. can black beans, drained
• 4 cups (32 oz.) low-sodium chicken broth
• 2 cups whole grain elbow pasta, or your choice
• Toppings
• Shredded cheese
• Chopped cilantro
• Green onions
• Sour cream/Plain yogurt
• Hot sauce

Details

Servings 1
Adapted from thecomfortofcooking.com

Preparation

Step 1

In a medium bowl, combine oil, chili powder, garlic powder, cumin, salt and pepper. Add raw chicken chunks and toss to coat.

Heat a large skillet to medium-high. Once hot, add chicken and onion. Cook until chicken is no longer pink. Add garlic and cook 1 more minute.

Add diced tomatoes, tomato paste, both beans and chicken broth. Bring to a boil. Add pasta and cover pot, stirring occasionally. Cook for about 7 minutes, or until pasta is al dente. Serve in bowls and top with desired toppings.