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Chipotle Chicken Chili Mac

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Black beans

Swap

Ground chicken for the ground sirloin
Chicken stock for the beef stock

Add

1 pound cavatappi (corkscrew-shaped pasta) or ridged macaroni
1 8-ounce sack shredded Cheddar cheese
A handful of cilantro, finely chopped

Preparation

  1. Step 1

    Preheat the broiler.

    Step 2

    Prepare just as for the master recipe, #65, adding the chicken and chicken stock when you would the beef and beef stock. Omit the beans.

    Step 3

    While the chili cooks, cook the pasta al dente, then drain and return it to the hot pot. Add the chili to the pasta and stir. Pour the chili-mac into a casserole dish and top with a mixture of smoked Gouda and Cheddar. Melt the cheeses under a hot broiler 6 inches from the heat until golden. Garnish the dish with finely chopped raw onions and chopped cilantro.

Rachael Ray 365: No Repeats
TagsPastaCavatappiGround ChickenChickenPoultryCheddarCheeseDairyCilantroHerbs & SpicesMainDinnerNut FreeEasyQuickWeeknight MealsBroilSimmerCookbooks
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