Chicken Chili Mac and Cheese (Print Version)

# Ingredients:

01 - 2 tablespoons salted butter or olive oil.
02 - 1 yellow onion, chopped.
03 - 1 pound boneless skinless chicken breasts or thighs.
04 - 4 cloves garlic, chopped.
05 - 2 poblano peppers, seeded and chopped.
06 - 1 teaspoon ground cumin.
07 - 1 teaspoon smoked paprika.
08 - 1/2 teaspoon chili powder.
09 - Salt and black pepper.
10 - 4 cups broth.
11 - 4 ounces cream cheese, room temperature.
12 - 1 can white beans, drained.
13 - 1 can (4 ounces) diced green chilies.
14 - 1/2 cup salsa verde.
15 - 1 pound short cut pasta.
16 - 2 cups shredded cheese (colby, cheddar, or pepper jack).
17 - Green onions and cilantro for serving.

# Instructions:

01 - Preheat oven to 425°F.
02 - Cook butter, onions, and chicken until fragrant (about 5 minutes).
03 - Add garlic, poblanos, and spices; cook for 5 minutes.
04 - Add broth and simmer for 5-10 minutes until chicken is cooked through.
05 - Remove chicken and shred using two forks.
06 - Add pasta and 2 cups of water to the pot; boil then simmer for 10 minutes until pasta is al dente.
07 - Stir in cream cheese, shredded chicken, beans, salsa, and diced chilies.
08 - Stir in 1 cup of shredded cheese into the mixture until it becomes creamy.
09 - Top with remaining cheese and bake for 5-10 minutes until cheese melts.
10 - Garnish with green onions and cilantro before serving.

# Notes:

01 - One-pot meal perfect for weeknights.
02 - Adjust spice level by changing peppers and salsa.
03 - Great for leftovers.

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