Southwestern Chicken Mac

Tonight’s meal features classic comfort food with a gourmet twist. Tender elbow macaroni is draped in a creamy jalapeño queso sauce made with cream cheese, heavy cream, and lots of mozzarella. Over top, tender jalapeño-garlic chicken breast chunks and poblano rajas—a mixture of red bell and poblano peppers roasted with garlic, cumin, and cilantro. The dish is finished with a sauté of corn, bell pepper, and jalapeño, crowned with chili-roasted grape tomatoes.

Ingredients: chicken breast, brown rice elbow macaroni (water, brown rice flour, potato starch, tapioca starch, whole egg, egg white, xanthan gum, salt), yellow sweet corn, poblano peppers, red bell peppers, grape tomatoes, shredded monterey jack cheese (pasteurized milk, cheese cultures, salt, enzymes, anti-caking agent (potato starch, powdered cellulose, natamycin)), jalapeño peppers, heavy cream, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), onions, whole milk (pasteurized milk, vitamin d3), red onions, garlic, olive pomace oil, roasted garlic oil (olive pomace oil, garlic), sea salt, black pepper, granulated garlic, cilantro, cumin, granulated onion, jalapeño powder, crushed red pepper flakes