Fall Chili Chicken Mac Skillet
Warm up your evenings this autumn with the Fall Chili Chicken Mac Skillet. This delightful dish melds the creamy comfort of macaroni and cheese with the rich flavors of chili, creating a hearty meal that embodies the season. Featuring tender chicken, black beans, corn, and a blend of spices, this 30-minute recipe is not only satisfying but also packed with nutrition. Perfect for busy weeknights or cozy family gatherings, gather around the table and savor this comforting fusion that will quickly become a staple in your fall recipe rotation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 pound diced chicken breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 can (14 oz) diced tomatoes, with juices
- 2 cups chicken broth
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 tablespoon chili powder
- 1 teaspoon cumin
Instructions
- Heat oil in a large skillet over medium heat. Add diced chicken and cook until browned and fully cooked (about 5-7 minutes).
- Stir in black beans, corn, diced tomatoes (with juices), chicken broth, chili powder, and cumin. Bring to a simmer.
- Add elbow macaroni to the skillet; stir well and cover. Cook until macaroni is tender (about 8-10 minutes).
- Remove from heat; stir in milk and shredded cheddar until melted and creamy. Adjust seasoning if needed.
- Serve hot with optional toppings like avocado or cilantro.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 530
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
Find it online: https://cookingwithallison.com/fall-chili-chicken-mac-skillet/