Buffalo Chicken chili Mac
- Number of Servings: 6
Ingredients
2 tlbs evoo2 lbs boneless skinless chicken breast cut into small bits1 large carrot peeled and finely chopped1 large onion chopped3 ribs celery finely chopped5 large garlic cloves grated1 tlbs smoked paprikasalt and pepper 2 cups chicken stock1/4 to 1/2 cup franks hot sauce depending on how hot you like it1 15 oz can crushed tomatos1 lbs whole wheat elbow macaroni1/2 cup pepper jack cheese1/2 cup crumbled blue cheese
services 6
preheat broiler
place a large pot over medium to high heat and add 2 turns of the pan of evoo and about 2 tlbs. Add the chicken bits and brown them about 5-6 mins. Add the carrots, onion, celery, paprika, salt and pepper. Cook the veggies stirring frequently until tenderly 3-4 mins. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes and bring to a bubble. Simmer the chili for 8-10 mins to let the flavors come together and thicken slightly.
While chili is simmering toss the pasta into the boiling salted water and cook until al dente according to package. Once cooked, drain the pasta and toss it into the chili then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under broiler until the cheeses have melted and the top is golden brown. 2-3 mins.
Number of Servings: 6
Recipe submitted by SparkPeople user PADREGIRL30.
preheat broiler
place a large pot over medium to high heat and add 2 turns of the pan of evoo and about 2 tlbs. Add the chicken bits and brown them about 5-6 mins. Add the carrots, onion, celery, paprika, salt and pepper. Cook the veggies stirring frequently until tenderly 3-4 mins. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes and bring to a bubble. Simmer the chili for 8-10 mins to let the flavors come together and thicken slightly.
While chili is simmering toss the pasta into the boiling salted water and cook until al dente according to package. Once cooked, drain the pasta and toss it into the chili then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under broiler until the cheeses have melted and the top is golden brown. 2-3 mins.
Number of Servings: 6
Recipe submitted by SparkPeople user PADREGIRL30.
Nutritional Info Amount Per Serving
- Calories: 301.7
- Total Fat: 15.4 g
- Cholesterol: 52.1 mg
- Sodium: 990.5 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 3.4 g
- Protein: 20.9 g
Member Reviews
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JBARBER600
I set out to make this recipe but something does not look right about the calorie count. A whole pound of pasta plus a whole cup of cheese plus two pounds of chicken all split 6 ways on serving size and only 300 calories per serving? When calculated again I came up with 525 calories. NOT low cal. - 8/4/14