There is a restaurant in Austin called Moonshine that my friends and I love (if you’re local and you haven’t been, you must go, it’s sooooo good). One of the best things on the menu is a Green Chili Macaroni with Chicken, someone always gets it no matter how often we go. My friend, Lisa, even emailed them one time to try and get the recipe. Getting nowhere, she took a stab at making it herself. She shared her closest version with us awhile back, and I made it this past week. I have to say, it’s pretty freaking good. And now, I share it with you!

Lisa’s Green Chile Macaroni w/ Chicken

Serves 4-6

Ingredients
1-1/2 tablespoons corn or olive oil
1 diced poblano pepper
1 diced red bell pepper
1/2 small red onion - diced
1-1/2 Tbsp minced garlic (give or take)
3/4 cup sweet corn kernels (frozen is fine - let them sit out while you are chopping)
16 oz heavy whipping cream (small container)
3/4 cup shredded / grated parmesan
14 oz. can black beans, drained and rinsed
8 oz. uncooked elbow macaroni (about half a box)
3 boneless skinless chicken breast for grilling
Salt & cracked pepper to taste

Start the water boiling for the macaroni.

If you have a charcoal grill, soak the coals first, then light them up before you start making the stuff in the skillet. Cook the chicken first, then started the other stuff. Pound the chicken out so it is all even. Season with cracked pepper and a light amount of seasoning salt. Right before you put them on the grill, spread some olive oil on them. Grill ‘em good – you want crispy edges. Cut up into cubes.

(Kristin’s note - I did not cook my chicken on the grill, I used a George Foreman and used a LOT of seasoning. Salt, pepper, cayenne, lemon pepper, whatever looked good, almost like a rub, since I wasn’t going to get a ‘blackened” taste from the grill)

In a large heavy skillet, heat the oil (high heat) and sauté the poblano pepper, red bell pepper, onion, and garlic until just tender. Add corn kernels and black beans and sauté until warmed thru (important if you are using frozen). Add the cream slowly – lowering heat to med high. Heat 3-5 minutes, and then add the cheese slowly while stirring (to avoid clumps). Add salt and fresh ground pepper to taste. Stir in macaroni and grilled chicken. (Another Kristin note - the sauce was very flavorful and rich. I might try it with half and half next time to try and lower the fat.)

Optional - Put in an 11 x 9 dish and top with seasoned bread crumbs. Broil for 7 minutes or until golden brown.