Post by Kathy on Oct 11, 2016 22:13:02 GMT
Leftover Chili & Cheese Pasta Skillet
We always have leftover chili when I make a big pot! I found this recipe but it used a can of chili and I thought why not use good homemade chili so I adjusted this recipe and made it with my leftover chili and it was a hit and you can't beat making a great dinner using only one skillet!
I make my chili semi spicy and it made for one fantastic meal mixed in with the pasta and the 3 different cheeses! The cream cheese gave it a little bit of richness and the added seasonings made for the perfect spiced up chili and pasta but it wasn't to much! If you don't make spicy chili from the get go, it won't be spicy at all! Delicious!
You can find the original recipe on Sarcastic Cooking
3 cups of your leftover chili
4 cups Chicken Broth
½ teaspoon Ground Cumin
½ teaspoon Smoked Paprika
½ teaspoon Cayenne Pepper
Salt and Pepper, to taste
9 ounces Penne Pasta
4 ounces Cream Cheese, cut small cubes
½ Cup shredded Cheddar Cheese
¾ Cup shredded Mozzarella
Add chili and broth to a large nonstick skillet. Stir to combine. Add seasonings and mix well.
Add the pasta to the skillet. Bring to a boil on high heat. Reduce heat to simmer, cover and let simmer for 30 minutes, stirring occasionally.
After 30 minutes add the cream cheese to the skillet. Cover and let sit 5 additional minutes. After 5 minutes, remove the lid and mix well all the cream cheese into the chili and pasta.
Turn the heat off. Add the cheddar and mozzarella cheese to the top of the pasta. Let sit 5-10 minutes or until melted.
