Tasty Comfort Food: Chicken Chili Mac and Cheese
Cook 8 ounces of elbow macaroni according to package directions, omitting salt and fat; drain.
Cut 1 lb. of skinless, boneless chicken breast halves into ¾ inch pieces, then sprinkle with 1/8 tsp. of freshly ground black pepper. Heat a large dutch oven over medium-high heat. Add 1 T. olive oil to pan; swirl to coat. Add chicken to pan; sauté 3 minutes. Stir in chile powder, 1 tsp. ground cumin, and 4 garlic cloves; cook 1 minute, stirring frequently.
Add 1 can (14.5 ounce) unsalted fire-roasted diced tomatoes and green chiles, drained.
Bring to a boil, and cook for 2 minutes.
Combine 1 ½ cups 1% low fat milk and 2 T. all-purpose flour in a small bowl, stirring with a wisk. Gradually add milk mixture to pan, and cook 3 minutes or until slightly thickened, stirring frequently. Stir in 6 ounces shredded reduced fat Mexican-blend cheese (about 1 ½ cups).
Stir in macaroni, ¼ tsp. salt and 1/8 tsp. black pepper. Cook 1 minute or until thoroughly heated.
Prep time 30 minutes
Serves 6 (1 cup servings)
Calories 383, fat 11g