Ingredients
Scale
- 1 lb chicken breast, cut into cubes
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2½ cups elbow macaroni
- 1½ cups chicken broth
- 10 oz can Rotel tomatoes (undrained)
- 8 oz can tomato sauce
- 1 tablespoon minced garlic
- 2 cups shredded Colby Jack cheese
- ½ cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- Fresh cilantro for garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Add cubed chicken and chopped onion, season with salt, pepper, chili powder, cumin, and dried cilantro. Cook for 6-8 minutes until nearly cooked through.
- Stir in minced garlic, then add elbow macaroni, chicken broth, undrained Rotel tomatoes, and tomato sauce. Mix well.
- Increase heat and bring to a rolling boil, stirring occasionally.
- Reduce heat to medium-low, cover and simmer for about 12 minutes until pasta is tender, stirring halfway through.
- Remove from heat and stir in shredded Colby Jack cheese and milk. Let sit for 2-3 minutes until cheese melts.
- Serve while hot, topped with fresh chopped cilantro.
Notes
For added flavor, marinate chicken in taco seasoning for 30 minutes before cooking. You can also experiment with different cheeses or add veggies like bell peppers or corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg