Skillet Chicken Chili Mac

If you are anything like me, it is the time of year when I get the itch to not spend a great amount of time in the kitchen. All I want to do is spend as much time outside soaking up the beautiful weather, taking in the sunlight, and forgetting about the nasty winter. I end up on the hunt for quick and easy meals that are still delicious and flavorful. This one is just the ticket. It comes together quickly, it is packed with flavor, and is all around a stellar meal. It is protein packed with chicken and beans, and topped with a sauce with just the right amount of heat. You pile on your toppings and you have yourself one awesome meal. You will love it, the kids will love it, and it comes together in under 30 minutes. Sounds like a winner to me!

Skillet Chicken Chili Mac
Ingredients:
1 Tbsp. vegetable oil
1 Tablespoon chili powder
1/2 teaspoon garlic powder
2 teaspoons cumin
1/2 teaspoon salt
1 lb. (2) boneless skinless chicken breasts, cut into chunks
1/2 yellow onion, diced
2 cloves garlic, minced
1 15oz. can diced tomatoes, slightly drained
1 Tbsp. tomato paste
1 15oz. can kidney beans, drained
1 15 oz. can black beans, drained
4 cups (32 oz.) low-sodium chicken broth
2 cups whole grain elbow pasta, or your choice
Toppings
Shredded cheese
Chopped cilantro
Green onions
Sour cream

In a medium bowl, combine oil, chili powder, garlic powder, cumin, salt and pepper. Add chopped raw chicken and toss to coat. Over medium-high heat a large skillet, coat with cooking spray. Once it is hot, add chicken and diced onion. Cook until chicken is no longer pink and the onion is soft and translucent. Add garlic and cook for 30 seconds or until fragrant.

To the skillet, add the  diced tomatoes, tomato paste, both beans and chicken broth. Bring to a slight boil. Add pasta, stir and cover pot, stirring occasionally. Cook for about 7 minutes, or until pasta is done. Serve in bowls and top with desired toppings.

Source: The Comfort of Cooking

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