Chicken Chili and Pasta

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
Chicken Chili and Pasta

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!

Chicken Chili Pasta ingredients
Chicken Chili Pasta 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!