Chicken Chili Mac
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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, 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
Calories420
Calories from Fat80
Total Fat9g
Saturated Fat2g
Trans Fat0g
Cholesterol75mg
Sodium570mg
Total Carbs48g
Dietary Fiber12g
Sugars8g
Protein38g
Calcium15%
Iron20%
Vitamin C120%
Vitamin A30%
Alfredo Broccoli Pasta
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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.