Chicken Chili Macaroni

A real family pleaser.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  lb ground chicken (500 gram)
• 1  garlic clove, minced
• 1 (15 ounce) can stewed tomatoes, preferably Mexican style (398ml)
• 1 (15 ounce) can tomato sauce
• 1  tablespoon chili powder
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon ground cumin
• 1  cup green beans
• 1  cup macaroni or 1  cup elbow macaroni or 1  cup rotelle pasta
• 1  cup monterey jack cheese or 1  cup cheddar cheese, shredded, for serving day

Directions

1. In a large skillet, cook chicken with garlic over medium-high heat fro 5 minutes or until no longer pink.
2. Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to boil. Stir in macaroni and green beans; bring back to boil. Reduce heat to medium-low, until the beans and pasta are tender. Season to taste with salt and pepper.
3. To freeze: Let pasta mixture cool. Spoon into freezer containers, seal, label and date. Freeze for up to 3 months.
4. To serve: Thaw in microwave or refrigerator overnight. Reheat in baking dish at 350°F (180°C) for about 30-35 minutes or until hot and bubbly. Serve sprinkled with cheese with bread and a salad.