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Ingredients
- 3/4 c. Elbow macaroni
- 1/2 lb Grnd chicken breast, skinless
- 1 stalk celery, sliced
- 1/2 c. Onions, minced
- 1/2 c. Bell peppers, minced
- 1 1/2 tsp Chili pwdr
- 1 1/3 c. Frzn corn kernels, thawed
- 15 1/2 ounce Dark red kidney beans, canned, liquid removed
- 8 ounce Tomato sauce
- 1/4 tsp Salt
- 1/4 c. Fat-free cheddar cheese, shredded
Directions
- Cook macaroni according to package directions. Meanwhile, crumble chicken into a 1 1/2-qt casserole dish. Add in celery, onions, and bell peppers.
- Mix well. Microwave, covered, on high for 4 1/2 min or possibly till chicken is no longer pink and vegetables are tender. Add in chili pwdr, macaroni, corn kernels, kidney beans, tomato sauce, and salt. Mix well. Microwave, covered, on medium-high for ten min or possibly till heat through, stirring once. Sprinkle with cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 426 | |
| Calories from Fat 78 | 18% |
| Total Fat 8.82g | 11% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.05g | |
| Cholesterol 38mg | 13% |
| Sodium 870mg | 36% |
| Potassium 838mg | 24% |
| Total Carbs 62.46g | 17% |
| Dietary Fiber 10.0g | 33% |
| Sugars 8.17g | 5% |
| Protein 25.28g | 40% |
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