Chicken Chili Macaroni Recipe

  • 1 lb (500 g) lean ground chicken
  • 1 clove garlic, minced
  • 1 can (14 oz [398 ml]) stewed tomatoes, preferably Mexican style
  • 1 can (14 oz [398 ml]) tomato sauce
  • 1 tbsp (15 ml) chili powder
  • ½ tsp (2 ml) dried oregano
  • ½ tsp (2 ml) ground cumin
  • 1 cup (250 ml) elbow or wagon wheel macaroni
  • 1 cup (250 ml) fresh or frozen cut green beans
  • Salt and pepper
  • 1 cup (250 ml) shredded Monterey Jack or Cheddar cheese
  1. In a large skillet, cook chicken with garlic over medium high heat, breaking it up with a wooden spoon, for 5 minutes or until chicken is no longer pink.
  2. Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to a boil. Stir in macaroni and green beans; bring back to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 15 minutes or until the pasta and beans are tender. Season to taste with salt and pepper. If freezing, see “to freeze” section below; otherwise proceed with step 3.
  3. Serve sprinkled with cheese.
  4. To freeze: Let pasta mixture cool. Spoon into freezer containers; seal, date and label. Freeze for up to 3 months.
  5. To serve: Thaw in microwave or in refrigerator overnight. Reheat in baking dish at 350°F (180°C) for 30 to 35 minutes or until hot and bubbly. Proceed with step 3, above.
  6. From Rose Murray: Quick Chicken