Tuesday, June 16, 2009

Buffalo Chicken Chili Mac

This was a staple when pregnant with Eli. It's a Rachel Ray recipe that Krysten intro'd me too, THANK YOU. So, so much.

Buffalo Chicken Chili Mac

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
  • *note, I use precooked Wegman's frozen grilled chicken breasts, so that cuts down on work LOL*
  • 1 large onion, chopped (I use like 4 onions b/c we love them so very, very much)
  • 5 large cloves garlic, finely chopped or grated
  • 1 tablespoon smoked paprika(i used regular if I don't have smoked, I also sometimes use 1T all seasons salt, that's my FAVE way!)
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 cups chicken stock
  • 1/4 to 1/2 cup hot sauce/buffalo wing sauce, depending on how hot you like it
  • 1 15-ounce can crushed tomatoes
  • 1 pound whole wheat elbow macaroni(i use any fusilli)
  • 1/2 cup pepper jack cheese
  • 1/2 cup blue cheese

  • Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat macaroni.

place a large pot over medium-high heat and add EVOO, about 2 tablespoons.
Add the chicken and brown them, about 5-6 minutes.
Add the onion,, garlic, paprika or all seasons salt, bay leaf and some salt and freshly ground black pepper.
Cook the veggies, stirring frequently, until tender, 3-4 minutes.
Add the chicken stock and scrape up any 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 minutes 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 cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.

Serve w/bleu cheese on the side (my fave is Wegman's Bleu cheese yogurt dressing, low in calories and fat and DELISH)

4 comments:

  1. i totally use a TON more cheese, bc i'm a nut like that. mmmm

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  2. yeah i never measure cheese, i translate to:apply liberally ;)

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  3. I'm making this for tomorrow night's dinner and CAN'T WAIT! Sounds delish!! I don't have blue cheese, though. I'm just going to add more cheddar/mozza.

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