Thursday, May 9, 2013

Fiesta Mac and Cheese Dinner

I found this recipe on the back of a box of HEB brand easy melt shells and cheese. After many adaptions, additions and subtractions I came up with my own version of the recipe. It was VERY good, much better than I had expected it to be. It also made a LOT, not a meal for two unless you want leftovers for lunch or dinner for at least two additional meals. I will definitely make this again but may wait for a time when I have more than the two of us to fee.
Here is what I came up with:

1 24 oz box shells and cheese
1 1/2 cups chopped zucchini
1-2 Tbsp olive oil
1 10-12 oz chicken breast, cut into thin strips
1 lg jalapeno, chopped (about 3 Tbsp)
1 Tbsp chili powder
1 tsp minced onion
1/2 tsp garlic powder
1/4 tsp adobo seasoning with pepper
1 cup chopped tomato
1 lg avocado, chopped
cilantro (optional)

In large pot cook shells according to directions on package, adding the zucchini during last two minutes of cooking.
While shells are cooking, heat oil in skillet and add chicken. When chicken is almost done add the chopped jalapeno and continue cooking until chicken is done. In medium bowl mix together chili powder, minced onion, garlic powder and adobo seasoning.
Using a slotted spoon, remove chicken and jalapeno from skillet and add to bowl with seasoning mix, tossing to coat the chicken with the seasoning. Drain the shells and zucchini and return to pot.
Place pot over low heat and add the cheese sauce, mixing well. Then add the seasoned chicken and the tomato. Stirring well and continue heating over low heat until heated through. Remove from heat and stir in avocado. Top with fresh cilantro.
Serve and enjoy!


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