Back on track. No more McDonald’s. Tonight’s dinner-Chicken Chili Mac. My mom always put the chili over elbow macaroni. Not sure if this was to stretch the servings to feed 5 hungry kids and two adults, or not, bit that is the chili I was brought up on. It continues to bring back happy childhood memories.
Tonight I lightened up the dish by using chicken breast (skinless) in place of the ground beef. I ground my own chicken uaing my food processor. Wasn’t sure how it would turn out, but it workweek great!
Chicken breast ground
1 large can crushed tomatoes
One onion chopped
Couple stalks celery chopped
Couple carrots chopped
Green pepper chopped
Waited onions in olive oil. Add chicken and brown. Add tomatoes and one can water (using the tomatoes can), and all other ingredients. Add spices to your personal taste. Bring to a boil. Lower heat and simmer 1 hour or until celery and carrots are tender, but not mushy.
Make pasta according to package directions.
Place one serving pasta in each bowl, spoon chili over pasta and serve.