Chicken Chili Mac (using left overs/from scratch)

Colleen Sowa

By
@colleenlucky7

This is a recipe we created using left overs!

When a recipe calls for a certain amount of pasta, I ALWAYS make extra! I put the cooled extra pasta in containers in the refrigerator to use in a couple days.
I ALWAYS make large amounts of chicken and other meats and save for another meal.

My grandchildren then have an easy start of creating a recipe!

This recipe is one that my grandchildren helped create. They loved it and we hope you will too!

You can add veggies or other ingredients according to what you have on hand.

Play With Your Food! xo


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Comments:

Serves:

10 - 12

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

PASTA

1 lb
elbow macaroni, cooked according to packaging, drained

CHILI

2 large
chicken breasts, whole, cooked (left overs)
1 can(s)
pasta sauce or tomato sauce (8 - 15 ounces)
2 Tbsp
butter
2 can(s)
chili beans
4 clove
garlic, mashed and minced fine
1 tsp
each: garlic powder, chili powder, black pepper

OPTIONAL

cheese: any kind, any amount, sliced, shredded, diced

GARNISH

chili powder or paprika

Directions Step-By-Step

1
Prepare elbow macaroni according to packaging.
2
Using left over cooked chicken, remove the bones and cut or break up into about 1 or 2 inch pieces. Don't need to be fussy (except about getting the bones removed!)
3
Put sauce, garlic, butter and spices together in large soup kettle. Bring to a boil. Simmer 5 minutes.
4
Add the chicken and beans. Simmer 5 minutes.
5
Add the elbow macaroni and stir well.
6
At this point you can add cheese if desired (optional). Stirring until most of the cheese is melted. You can use any cheese or cheeses you like in any amount you like.
7
Garnish with paprika or cayenne pepper according to your desired heat level!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids