1. In a large skillet, cook chicken with garlic over medium-high heat fro 5 minutes or until no longer pink. 2. Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to boil. Stir in macaroni and green beans; bring back to boil. Reduce heat to medium-low, until the beans and pasta are tender. Season to taste with salt and pepper. 3. To freeze: Let pasta mixture cool. Spoon into freezer containers, seal, label and date. Freeze for up to 3 months. 4. To serve: Thaw in microwave or refrigerator overnight. Reheat in baking dish at 350°F (180°C) for about 30-35 minutes or until hot and bubbly. Serve sprinkled with cheese with bread and a salad. ---------------------------------------------------------------------------
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