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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is super good. I used Adobo Seasoning from Penzeys to season the chicken and some leftover chili in my freezer. I also used Ronzoni Smart Taste mini penne in place of the elbows. Recipe comes from Velveeta - Crowd Pleasing Recipes . Ingredients:
1 1/2 cups elbow macaroni, uncooked |
1 lb boneless skinless chicken breast, cut into strips |
1 (15 ounce) can chili with beans |
1/2 cup chopped green pepper |
2 garlic cloves, minced |
1/2 lb velveeta cheese, pasteurized prepared cheese product cut into 1/2-inch cubes |
1/2 cup taco bell home originals thick 'n chunky salsa |
Directions:
1. PREHEAT oven to 350°F Cook macaroni as directed on package. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray 5 to 7 minute or until cooked through, stirring frequently.
2. DRAIN macaroni. Add to chicken in skillet. Stir in chili, peppers, garlic, VELVEETA and salsa. Spoon into 13x9-inch baking dish sprayed with cooking spray.
3. BAKE 20 minute or until heated through. Stir before serving.
4. Jazz It Up: For added heat, add 1 teaspoons hot pepper sauce to the chicken mixture before spooning into prepared baking dish.
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