Microwave Cincinnati Style Chili

Name: Microwave Cincinnati Style Chili
Yield: 6 servings
Ingredients: 1 lb ground chicken breast skinless; 15 1/2 ozs canned dark red kidney beans, drained; 8 ozs tomato sauce; 1/2 cup beef broth; 1 tbsp chili powder; 1 tbsp instant minced onion; 1 tbsp mini chocolate chips; 1 tbsp white vinegar; 2 tsps pumpkin pie spice; 8 ozs fettuccine, broken into pieces; 2 cups cheddar cheese, shredded

Adapted from BH&G Microwave Recipes Magazine

1 lb ground chicken breast skinless
15 1/2 ozs canned dark red kidney beans, drained
8 ozs tomato sauce
1/2 cup beef broth
1 tbsp chili powder
1 tbsp instant minced onion
1 tbsp mini chocolate chips
1 tbsp white vinegar
2 tsps pumpkin pie spice
8 ozs fettuccine, broken into pieces
2 cups cheddar cheese, shredded

In a 2-quart round glass dish, cook chicken on high for four minutes, or until no longer pink. Add beans, tomato sauce, broth, chili powder, minced onion, chocolate chips, white vinegar, and pumpkin pie spice. Mix well. Microwave on high for five minutes, or until heated through. Meanwhile, cook fettuccine according to package directions. Serve sauce over pasta and sprinkle each serving with cheese.

Posted: 2/14/2013

Microwave

Rated by 0 users (0.00)

WW Points^* : 7.35

6 servings

Nutrition Facts
Servings Per Recipe 6
Amount Per Serving
Calories 345 Calories from Fat 139 (40%)
% Daily Value *
Total Fat 15g	23%
Saturated Fat 7g	35%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 83g	28%
Sodium 713mg	30%
Potassium 24mg	8%
Total Carbohydrate18g	6%
Dietary Fiber 5g	20%
Sugars 4g
Protein 31g	20%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.