Servings: 6 people
Ingredients
- 1 lb of chicken breast cut into cubes
- 1 tbsp oil
- 1 onion chopped
- 1/2 tsp salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 1 1/2 cups of chicken broth
- 2 1/2 cups of elbow macaroni
- 10 oz can of Rotel not drained
- 8 oz can tomato sauce
- 1 tbsp minced garlic
- 2 cups of shredded Colby Jack cheese
- 1/2 cup of milk
- Fresh cilantro
Instructions
- Heat a large skillet over medium-heat. Add 1 tbsp of oil, the chicken, and a chopped onion.
- Season with salt, pepper, chili powder, cumin, and dried cilantro.
- Once the chicken is pretty much cooked through, add the minced garlic, elbow macaroni, chicken broth, Rotel, and a can of tomato sauce.
- Stir everything together well and bring to a quick boil.
- Once you see bubbles, turn the heat down to medium low. Cover with a lid and cook for about 12 minutes or until the pasta is cooked. Stir at least once about half way through to keep the pasta from sticking to the skillet.
- Finally, add the shredded cheese and milk, stir, and let sit until the cheese is melted. Serve and top with fresh cilantro. Enjoy!
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!