Rachel Ray's Buffalo Chicken Chili Mac
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 512.9
- Total Fat: 14.0 g
- Cholesterol: 71.7 mg
- Sodium: 3,961.5 mg
- Total Carbs: 62.7 g
- Dietary Fiber: 8.9 g
- Protein: 31.9 g
View full nutritional breakdown of Rachel Ray's Buffalo Chicken Chili Mac calories by ingredient
Number of Servings: 6
Ingredients
-
Salt
2 Tbsp. extra virgin olive oil (EVOO)
2 lbs. boneless, skinless chicken breasts (about
4-6 depending on size), cut into small bits
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 Tbsp. smoked paprika
1 bay leaf
Freshly ground black pepper
2 cups chicken stock
1/4 - 1/2 cup hot sauce, depending on how hot
you like it.
1 can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced
Directions
Pre-heat the broiler.
Place a large pot of salted water over high heat and bring it up to a boil for the whole wheat elbow macaroni.
Place a large pot over med.-high heat and add two turns of the pan of EVOO, about 2 Tbsp. Add the chicken bits and brown them, about 5-6 min. Tip: To make cutting easier, place in into the freezer for about 15 min. until it firms up slightly but isn't frozen through. This will let you cut it up quickly into small pieces.
Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper to the chicken. Cook the veggies, stirring frequently, until tender, 3-4 min. Add the chicken stock and scrape up and brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes and bring up to a bubble. Simmer the chili for 8-10 min. to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente, according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheese evenly over the top and place it under the broiler until the cheese have melted and the top is golden brown, 2-3 min.
Sprinkle the chopped scallions over the top. Serve and watch this one disappear in no time!
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLYHGIRL07.
Place a large pot of salted water over high heat and bring it up to a boil for the whole wheat elbow macaroni.
Place a large pot over med.-high heat and add two turns of the pan of EVOO, about 2 Tbsp. Add the chicken bits and brown them, about 5-6 min. Tip: To make cutting easier, place in into the freezer for about 15 min. until it firms up slightly but isn't frozen through. This will let you cut it up quickly into small pieces.
Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper to the chicken. Cook the veggies, stirring frequently, until tender, 3-4 min. Add the chicken stock and scrape up and brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes and bring up to a bubble. Simmer the chili for 8-10 min. to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente, according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheese evenly over the top and place it under the broiler until the cheese have melted and the top is golden brown, 2-3 min.
Sprinkle the chopped scallions over the top. Serve and watch this one disappear in no time!
Number of Servings: 6
Recipe submitted by SparkPeople user HOLLYHGIRL07.