FAJITA CHICKEN MAC-N-CHEESE

FAJITA CHICKEN MAC-N-CHEESE

Looking for the healthier take on Hamburger Helper? You can dial this one up or down. Leave out the taco seasoning for a more mild, less salty version. You can pick your preferred milk too. Regardless this one is a crowd pleaser the entire family will want on weekly rotation.

 

Ingredients

  • 1 pack Mighty Spark Fajita Ground Chicken
  • 1 (10 ounce) can Ro-Tel, undrained
  • 1 cup broth (chicken or beef broth)
  • 1 cup milk (skim-whole, you decide)
  • 1 (8 ounce) can tomato sauce
  • 1 (1 ounce) package taco seasoning (leave out for less salt)
  • 1 1/2 cup elbow noodles (we used Banza chickpea noodles, yum!)
  • 1 1/2 cup shredded cheese

     

    Instructions

     

    1. In a large skillet, brown the ground chicken over medium heat.
    2. Add the undrained can of Ro-Tel, broth, milk, tomato sauce and taco seasoning.
    3. Increase heat to medium high until the mixture begins to simmer.
    4. Stir in noodles and reduce heat to low, cover and allow to cook for 15-20 minutes.
    5. When noodles are tender, stir in shredded cheddar cheese.

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