Ingredients: 1 lb lean ground chicken 1 clove garlic, minced 1 can (14 oz) stewed tomatoes, preferably Mexican-style 1 can (14oz) tomato sauce 1 tbsp chili powder 1/2 tsp dried oregano 1/2 tsp ground cumin 1 cup elbow or wagon wheel macaroni 1 cup fresh or frozen cut green beans Salt and pepper 1 cup shredded Monterey Jack or Cheddar cheese
Directions: In a large skillet, cook chicken with garlic over medium-high heat, breaking it up with a wooden spoon, for 5 minutes or until chicken is no longer pink.
Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to a boil. Stir in macaroni and green beans; bring back to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 15 minutes or until the pasta and beans are tender. Season to taste with salt and pepper. Serve sprinkled with cheese.