Description
I haven't made this yet, but i saw it on the rachael ray show yesterday and it sounds delicious! She concocted this recipe for the us olympics team.
Ingredients
- Extra Virgin Olive Oil
- Boneless Skinless Chicken Breast Halves
- Carrot
- Onion
- Celery Ribs
- Garlic Cloves
- Smoked Paprika
- Bay Leaf
- Salt
- Ground Black Pepper
- Chicken Stock
- Hot Sauce
- Crushed Tomatoes
- Whole Wheat Elbow Macaroni
- Monterey Jack Pepper Cheese
- Scallions
Instructions
- To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isnt frozen through
- This will let you cut it up quickly into small pieces
- Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni
- Place a large pot over medium-high heat and add 2 turns of the pan of evoo, about 2 tablespoons
- Add the chicken bits and brown them, about 5-6 minutes
- Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper
- Cook the veggies, stirring frequently, until tender, 3-4 minutes
- Add the chicken stock and scrape up any brown bits from the bottom of the pot
- Add the hot sauce and crushed tomatoes, and bring up to a bubble
- Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly
- While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions
- Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish
- Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes
- Sprinkle the chopped scallions over the top and watch this one disappear in no time