Easy Chili Mac

Chili mac is one of those back-pocket dinners that never lets you down, and this version keeps things lean by using ground chicken breast instead of beef.

Cook the pasta, brown the chicken with onions and bell peppers, then stir in canned chili with beans and let everything get to know each other in the skillet.

Five ingredients. One pan (plus the pasta pot). Forty-five minutes start to finish.

It’s the kind of meal that hits hard on a cold Tuesday night when the fridge is looking sparse and nobody wants to fuss.

Kitchen Tips

• Use a large, deep skillet so you have room to fold in the macaroni without pasta flying everywhere.
• Break the ground chicken into small crumbles as it cooks. Bigger chunks won’t distribute evenly through the mac.
• Let everything simmer together for a few extra minutes after combining. The macaroni soaks up the chili sauce and the flavors tighten up.

Variations

• Cheesy version: Stir in a cup of shredded cheddar right at the end and let it melt into the mix.
• Spicy kick: Use hot chili instead of mild, or toss in diced jalapenos with the onions and peppers.
• Beef swap: Ground beef or turkey works just as well if chicken isn’t your thing.