A quick and easy, southwestern
macaroni and chicken skillet supper. This recipe is also great
with leftover turkey, too!
Mac
and Chicken
- 1 cup salsa
1 (14.5-ounce) can diced tomatoes in juice
2 1/2 cups water
1 tablespoon chili powder
1/4 teaspoon garlic powder
3/4 cup dry elbow macaroni
2 cups diced cooked chicken
1 cup shredded cheddar cheese
1/2 cup sour cream
1 avocado, pitted, peeled and diced
2 tablespoons finely chopped fresh cilantro
- Heat salsa, tomatoes with
juice, water, chili powder and garlic powder in medium skillet
until mixture comes to a boil; add pasta. Cook over low heat
for 15 minutes, or until pasta is tender.
- Add chicken; heat through.
- Garnish as desired with
cheese, sour cream, avocado and cilantro.
Makes 4 servings.
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