Mac and Cheese with Chicken
A quick and hearty one-pan meal with elbow macaroni, tender chicken, bell pepper, onion, and a rich tomato-cheese sauce.
- Total time
- 20 min
- Servings
- 4
- Calories
- 650
- Protein
- 45g
Ingredients
- 8 oz elbow macaroni
- 1 lb chicken breast
- 1 green bell pepper
- 1 onion
- 1 cup tomato sauce
- 2 cups shredded cheddar cheese
Instructions
- 1
Cook the 8 oz elbow macaroni in salted boiling water until al dente, about 8 minutes. Drain and set aside.
- 2
While pasta cooks, dice the 1 onion and 1 green bell pepper. Cut the 1 lb chicken breast into bite-size pieces.
- 3
In a large skillet over medium-high heat, cook the chicken with the onion and bell pepper until chicken is golden and cooked through, about 8 minutes. Season with salt and pepper.
- 4
Stir in the 1 cup tomato sauce and 2 cups shredded cheddar cheese. Cook until cheese melts and sauce is bubbly, about 3 minutes.
- 5
Add the cooked macaroni to the skillet and toss everything together until well coated. Serve hot.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Cutting board
- Knife
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