Chicken Chili Mac (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil or salted butter.
02 - 1 can of white beans, rinsed.
03 - 1 can (4 ounces) green chilies, diced.
04 - 1 yellow onion, finely chopped.
05 - 1 teaspoon smoked paprika.
06 - 1 pound boneless, skinless chicken thighs or breasts.
07 - 4 cloves of garlic, minced.
08 - 2 poblano peppers, chopped and seeds removed.
09 - 1/2 teaspoon chili powder.
10 - Salt and pepper, to taste.
11 - 4 cups of chicken broth.
12 - 1 teaspoon ground cumin.
13 - 1/2 cup salsa verde.
14 - 4 ounces cream cheese, softened.
15 - 1 pound short pasta.
16 - 2 cups of shredded cheese (any mix: cheddar, colby, or pepper jack).
17 - Cilantro and green onions for garnish.

# Instructions:

01 - Heat your oven to 425°F and let it preheat fully.
02 - Sauté onions and chicken in butter or oil for about five minutes until it smells great.
03 - Stir in garlic, poblanos, and the spices, then let it cook for another five minutes.
04 - Pour in the broth, cooking it for 5-10 minutes until the chicken is good to go.
05 - Take the chicken out and pull it apart with forks so it’s shredded.
06 - Add pasta and two cups of water to the pot. Bring it to a boil, then turn down the heat and simmer until just tender (around 10 minutes).
07 - Put cream cheese, shredded chicken, beans, chilies, and salsa into the pot. Give it a good stir.
08 - Sprinkle in one cup of shredded cheese and stir until the sauce gets smooth.
09 - Layer on the remaining cheese and bake for 5-10 minutes until it’s bubbling and melty.
10 - Top with cilantro and green onions to serve.

# Notes:

01 - Easy cleanup with this one-pot dish.
02 - Spice it up or tone it down with different peppers.
03 - Tastes even better the next day!

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