Chicken Macaroni Southwestern Style Recipes

Steps:

• In a bowl, combine the first five ingredients. Fold in the macaroni and chicken. Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly.

Steps:

• Brown chicken and cut into 1 inch pieces.
• Add 2 cups of water bring to a boil.
• Add the 2 cups of macaroni cook on medium heat for 15 minute or until all of the water is gone (mix often so it does not stick).
• Add 1 can of Rotel and 10 oz. of Velveeta cheese.
• Melt and serve.

Steps:

• Bechamel Sauce:.
• In a heavy bottomed pot over medium heat, melt the butter Reduce the heat to low and whisk in the flour to make a roux, cook for 4 minutes, stirring constantly to prevent scorching.
• Pour 1 cup of milk into the roux, whisking constantly as the sauce thickens. Add the rest of the milk, in 1/2 cup portions, add the hot sauce and salt whisking constantly to prevent lumps. Simmer the sauce over low heat for 8 minutes, stirring the bottom of the pot with a spatula to prevent burning.
• Cook macaroni, drain and set aside.
• In a 13X9" baking pan, spray with nonstick spray. pour small amount of bechamel in the bottom of the pan with a little of the cheese. Sprinkle the chicken with the onion powder, and chipotle sauce, place half of the chicken in the pan then top with half of the peppers. Now add half of the macaroni, salt and pepper to taste, pour half of the bechamel sauce over the macaroni and half of the cheese. Repeat ending with the cheese.
• Bake at 350°F for about 20 minutes. Makes 6 large servings.

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Steps:

• Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
• Preheat the oven to 375 degrees Fahrenheit. Set out six individual, oven-safe ramekins or gratin dishes for individual servings, two 5"x8" baking dishes if you're cooking up one dish with meat and one without, or an 8"x8"/two-quart baking dish if cooking it all in one big batch.
• In a medium bowl, toss together the cheddar, monterey jack, and Parmesan cheeses. Set aside.
• Over medium heat, melt the butter. Add the flour, salt, dry mustard, chili powder, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
• Slowly whisk in the milk. Continuing over medium heat, whisk frequently for about 10 minutes, until the sauce thickens (as the sauce gets thicker, I recommend going from frequent stirs to constant stirs to help avoid burning).
• Remove from heat, and stir in 2 cups of the cheese. Continue stirring until cheese is melted, then add the green chilies and corn. Stir until combined. Select your version from the options below to continue.

Steps:

• Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired.

Steps:

• 1. Preheat oven to 350 degrees farenheit; mist a 9 by 13 inch baking dish with cooking spray. Bring pot of salted water to a boil. Cook pasta until al dente about 10 minute or as package directs. Drain.
• 2. Melt butter in a Dutch oven over medium heat. Add bell pepper,onion, garlic, cumin, chili powder and 2 tsp., salt; saute until onion is tender, 6- to 8 minute Add tomato paste and cook stirring constantly, 2 minute longer.
• 3. Whisk in flour until smooth. Cook, whisking constantly, for 1 minute Gradually whisk in milk. Cook, whisking until thickened about 5min. Add diced tomatoes and 1 cup cheese. Cook, whisking for 1 minute or until cheese melts.
• 4. Remove from heat. Stir in chiken and paste.Scrape into baking dish; sprinkle with remaining cheese. Bake until bubbly; 20-25 minute (preheat broiler to high and broil casserole for a minute to brown, if desired )Let stand for 10-15min. Sprinkle with cilantro, if desired, serve.

Steps:

• Bring a large pot of water to a boil.
• Add 2 1/2 tsp of salt and penne to the boiling water. Cook according to package directions.
• Sprinkle the chicken with the remaining 1/2 tsp of salt and the oregano.
• Cut the chicken across the short side to create strips.
• Heat the olive oil in a wide skillet over high heat.
• When the oil is hot, add the chicken.
• Spread it out into a single layer.
• Then add the sliced peppers.
• Cook without stirring for about 5 min - you would like the chicken to brown a little bit. If it seems as if it will burn, stir it.
• Add the salsa, stir and cook for about 5 more min or until the chicken is cooked through.
• Remove the skillet from the heat.
• Stir in the sour cream.
• Spoon cooked penne into a serving bowl or onto plates.
• Top with the chicken mixture.
• Sprinkle with chopped cilantro, if desired, and a little of the shredded cheese.

Steps:

• Begin cooking pasta according to directions on box.
• In a small skillet sprayed with non-stick cooking spray, combine the chicken, garlic, salt, pepper, and chili pepper. Cook until chicken is done.
• Add the corn, and saute until heated through.
• Drain the pasta. add chicken mixture over top of pasta and sprinkle with herbes de provence. Toss gently and serve.