ONE SKILLET BUFFALO CHICKEN CHILI MAC
If you’re all about that spicy kick, this chili mac needs to be on your dinner agenda. Balanced heat with loads of protein, and fun fiesta toppings for the win!
Ingredients
FOR THE SKILLET:
- 2 tbsp. Olive Oil
- 1 Sweet White Onion, diced
- 4 Garlic Cloves, minced
- 2 Celery Ribs, finely diced
- 1 Small Carrot, shredded and chopped
- 1 lb. Ground Chicken
- 1 tbsp. Taco Seasoning
- 14.5 oz. Can Diced Tomatoes with Green Chilies, with their juices (undrained)
- 14.5 oz. Can Great Northern Beans, drained and rinsed
- 3.5 cups Chicken Stock
- 1/2 cup Buffalo Wing Sauce, (I used Franks RedHot)
- 1 packet Dry Ranch Seasoning
- 8 oz. Cream Cheese
- 8 oz. Dry Pasta Shells
- Salt, to taste if needed
TOPPING SUGGESTIONS:
- Shredded Sharp Cheddar Cheese
- Crumbled Bacon
- Green Onions
- Italian Parsley
- Tortilla Chips
- Sour Cream or Greek Yogurt
Instructions
- Heat olive oil in a large, deep skillet over medium heat. Add the onion, garlic, celery, and carrot and saute until slightly softened. About 5 minutes.
- Add the chicken to the skillet and break apart with the back of the spatula or spoon. Add the taco seasoning. Cook until browned, stirring occasionally, for about 8 minutes.
- Once fully cooked add the tomatoes with green chilies, beans, chicken stock, buffalo wing sauce, and ranch. Mix and bring to a boil.
- Add the cream cheese to the boiling mix and swirl around until fully melted. Then add the dry pasta shells and make sure they’re fully covered with the boiling liquid.
- Simmer according to the al dente directions on the pasta shells package. This will vary by shape. Mine took 10 minutes. The sauce will thicken as the pasta shells cook.
- Turn off heat and transfer the chili mac to individual serving bowls. Top with any or all of the suggested toppings above. Enjoy immediately.
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