I have to admit that this winter is wearing on me. It takes a great deal of effort to talk myself out of wearing my oversized flannel shirt every day! I’m so lazy that I might as well be hibernating – and that’s why this recipe for Chicken Chili and Pasta is perfect. It’s very, very easy and is one of my go-to recipes for when my tummy isn’t feeling well. Very FODMAP friendly!
It’s also quick and uses so few ingredients that I almost always have them on hand. It’s a good recipe for beginner cooks to learn.
Chicken Chili and Pasta
- 1 Package of ground chicken (you could substitute ground turkey as well)
- 1 can of Aylmer Accent Fire Roasted diced tomatoes (they have no onion or garlic included)
- 1 Tsp Cumin (I add more because I like it)
- salt and pepper to taste
- Cooked Rice Pasta (I use the Tinkyada brand)
That’s it! That’s all the ingredients!
First brown the ground chicken in a frying pan (I sometimes use a bit of olive oil). Once browned, stir in the cumin, salt and pepper and tomatoes. Simmer for about 5 minutes and serve over cooked pasta!
This recipe serves 3 hungry people and I often will double the recipe to make extras for leftovers to keep in the fridge. Because the Aylmer diced tomatoes are so chunky, I will sometimes add half the can as is, and then blend the rest with my hand blender in the can before adding it.
Here’s hoping for an early spring!