Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon oil
• 1 large onion, chopped
• 2 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 (14 oz) can no salt added diced tomatoes
• 1 (8 oz) can no salt added tomato sauce
• 1 cup canned or frozen corn
• 1/2 cup water
• 2/3 cup uncooked elbow macaroni
• 1/2 cup shredded cheddar cheese

Instructions

1. Slice chicken into one inch pieces.
2. In a large nonstick skillet, heat oil on medium-high heat.  Add chicken and onion and cook, stirring occasionally,  until chicken is no longer pink and reaches 165°F, about 5 to 7 minutes, depending on how large the pieces are cut.
3. Stir in seasonings, tomatoes, tomato sauce, corn, and water.  Bring to a boil, and add macaroni.
4. Reduce heat and simmer, covered, stirring occasionally, until macaroni is tender, 15 to 20 minutes.
5. Top with cheese and serve.

Nutrition Information

360 Calories│12g Fat (4g Saturated)│28g Carbohydrates│0g Added Sugar│34g Protein│410mg Sodium│3g Fiber