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Ingredients
Scale
- olive oil
- 2 cups shredded or diced cooked chicken breast or raw, cooked with the onions
- 1/2 cup diced yellow onion
- 2 tablespoons minced garlic
- 1 (10-ounce) can manwich bold + 1 can water
- 2 cups low-sodium chicken broth
- 1/2 pound small dry pasta (about 2 cups; penne or rotini recommended)
- 2 cups freshly shredded sharp cheddar cheese
- 2 tablespoons sliced green onion (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until it begins to soften, about 2 minutes.
- Incorporate minced garlic and cook until aromatic, approximately 30 seconds.
- If using cooked chicken, add it now and stir for a couple of minutes to heat. For raw chicken, add cubed pieces with the onion, seasoning with salt and pepper, cooking until browned on all sides.
- Pour in chicken broth, Manwich Bold sauce, water, and dry pasta. Bring the mixture to a boil, cover, and reduce heat to simmer for 20-25 minutes, stirring around the 15-minute mark.
- Check pasta for doneness at 20 minutes. Simmer uncovered if there's excess liquid or if the pasta needs more cooking time.
- Remove from heat and mix in shredded cheddar, saving some for topping. Cover the pot allowing cheese to melt, then stir well.
- Season with salt and pepper to taste. Garnish with sliced green onions and serve hot.
Notes
For a spicier version, add red pepper flakes or your favorite hot sauce.
You can substitute other types of cheese for a different flavor profile, such as mozzarella or pepper jack.
If using raw chicken, ensure it is cooked through before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg