Freezer Chili Macaroni

• 1 lb lean ground chicken
• 1 garlic clove, minced
• 1 (14 ounce) can stewed tomatoes, preferably Mexican style 398 mL
• 1 (14 ounce) can tomato sauce
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 cup elbow macaroni or 1 cup wagon wheel macaroni
• 1 cup fresh green beans or 1 cup frozen cut green beans
• salt and pepper
• AFTER FREEZING OR BEFORE SERVING
• 1 cup shredded monterey jack cheese or 1 cup cheddar cheese

1. In a large skillet, cook chicken with garlic over medium high heat, breaking it up with a wooden spoon, for 5 minutes or until chicken is no longer pink.
2. Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to a boil. Stir in macaroni and green beans; bring back to a boil. Reduce heat to medium low cover and cook, stirring occasionally, for 15 minutes or until the pasta and beans are tender. Season to taste with salt and pepper. If freezing, see "to freeze" section below, otherwise proceed with Step 3.
3. Serve sprinkled with cheese.
4. TO FREEZE: Let pasta mixture cool. Spoon into freezer containers, seal, date and label. Freeze for up to 3 months.
5. TO SERVE: Thaw in microwave or in refrigerator overnight. Reheat in baking dish at 350u0b0F for 30 to 35 minutes or until hot and bubbly. Proceed with Step 3, above. Serves 4.
6. The Freezer Cookbook.

lean ground chicken, garlic, tomatoes, tomato sauce, chili powder, oregano, ground cumin, elbow macaroni, fresh green beans, salt, before, shredded monterey jack cheese

Taken from www.food.com/recipe/freezer-chili-macaroni-177833 (may not work)