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.