Ingredients
The following ingredients have 6 Servings
- 1 teaspoon canola oil
- 3 small boneless skinless chicken breasts (cut into 1/2" pieces)
- 1/2 teaspoon seasoning salt
- 1 red pepper (diced)
- 1/2 small onion (diced)
- 1 cup finely chopped fresh spinach
- 540 ml can black or kidney beans, drained and rinsed (19oz )
- 1 teaspoon minced garlic
- 1 tbsp chili powder
- 28 oz canned diced tomatoes with juice
- 1/2 cup barbecue sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 2 1/2 cups dry macaroni (I used high fiber white)
- 2 cups shredded cheddar cheese
Instruction
- In a large skillet over high heat, cook chicken breasts in canola oil until browned, about 2-3 minutes. Sprinkle with seasoning salt.
- Meanwhile, chop your red pepper, onion and spinach and add to the pan. Cook over high heat, stirring often, until softened, about 3-4 minutes.
- Add beans, garlic and chili powder and cook 1 minute.
- Add tomatoes, barbecue sauce, broth, salt and macaroni and bring to a boil over high heat. Reduce heat to medium and cook until pasta is al dente and liquid is mostly absorbed, about 9-10 minutes, stirring often. Stir in cheese (will continue to thicken as it sits and the cheese melts). Serve.