Chicken Chili Mac
WHAT YOU'LL NEED
- 1 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 small green and/or red bell peppers, seeded and chopped, (2 cups)
- 1 medium onion, chopped, (1 cup)
- 1 large tomato, seeded and chopped, (1 cup)
- 1 Tbsp. chili powder
- 1 package Knorr® Pasta Sides™ - Cheddar Broccoli
- 1 can (15.5 oz.) low sodium red kidney beans, rinsed and drained
- 1 Tbsp. chopped fresh cilantro leaves
NUTRITIONAL INFORMATION
Amount per serving
Calories430
Total Fat9g
Saturated Fat2g
Trans Fat0g
Polyunsaturated Fat3g
Monounsaturated Fat2g
Cholesterol85mg
Sodium510mg
Total Carbs48g
Dietary Fiber12g
Sugars8g
Protein39g
Vitamin D0mcg
Calcium138mg
Iron3mg
Potassium900mg
textnutrio
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 HEAT oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
- 2 ADD bell peppers, onion, tomato and chili powder to same skillet and cook over medium-high heat, stirring occasionally, until tender, about 4 minutes. Add Knorr® Pasta Sides™ - Cheddar Broccoli and beans and cook, covered, according to package directions.
- 3 STIR in chicken and cilantro. Serve with your favorite chili toppings, such as shredded cheese, sour cream and sliced green onions. Now it's delicious. Dig in!
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