Cheesy Chicken Chipolte Mac

This is a recipe I submitted to a site in hopes of winning $500 in the main dish time crunch catagory...5 ingredients in 30 minutes or less.  Fingers crossed...

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If you want a super fast but yummy tasting entree that everyone, ages 2-92, will love, try this! You can even recruit your 12 year old to make it while you get a load of laundry started or lunches made for the next day.

• Prep time: 12 minutes
• Cook time: 15 minutes
• Total time: 27 minutes
• Servings: 4

Ingredients

• 16 ounce(s) of Elbow Macaroni
• 17 ounce(s) of Ragu Double Cheddar Sauce
• 8 ounce(s) of Philadelphia Cream Cheese
• 1 tsp. of Ground Chipolte Pepper (to taste)
• 22 ounce(s) of Bag Frozen Tyson Fully Cooked Southwest Grilled Chicken Breast Strips

Steps

1. Place elbows into a 4 -6 qt. pot of boiling, salted water and boil for 10 minutes or until tender
2. While the elbows are boiling, place entire bag of chicken strips on a microwave safe platter and microwave covered on high for 3 minutes, until warm
3. When elbows are done, drain them and place back into the pot adding the jar of Double Cheddar Sauce, stirring until incorporated.
4. Chop the cream cheese into chunks and add to the pasta mixture
5. Stir in the chipolte pepper, to taste
6. Stir in the cooked chicken and heat over medium heat 3 - 4 minutes, until hot.
7. Serve and enjoy!