Chili Chicken Pasta
Ingredients of Chili Chicken Pasta
Cooking oil 2 tsp 10 mL Lean ground chicken 1 lb. 454 g Chopped onion 1 cup 250 mL Garlic cloves, minced 2 2 Con of diced tomatoes (with juice) 28 oz. 796 mL Can of kidney beans, rinsed and drained 19 oz. 540 mL Prepared chicken broth 1 cup 250 mL Water 1 cup 250 mL Tomato paste 1 tbsp. 15 mL Chili powder 2 tsp. 10 mL Chopped pickled jalapeno pepper slices 2 tsp. 10 mL Granulated sugar 1/2 tsp 2 mL Salt 1/4 tsp. 1 mL Pepper 1/4 tsp. 1 mL Cavatappi pasta 2 cups 500 mL Grated jalapeno Monterey fack cheese 1 cup 250 mLHow to Chili Chicken Pasta
Heat cooking oil in Ducth oven on medium. Add next 3 ingredients. Cook,uncovered, for about 10 minutes, stirring occasionally, until chicken is no longer pink.
Add next 10 ingredients. Stir. Bring to a boil.
Add pasta. Stir. Cook, covered, on medium-low for about 20 minutes, stirring occasionally, until pasta is tender but firm. Remove from heat. Let stand,covered, for 10 minutes.
Sprinkle with cheese. Makes about 9 2/3 cups (2.4 L)
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