Chicken Mac and Cheese
with Roasted Squash and Chives
Mac and cheese, please!!! Drop the pasta in the water and roast the squash and cauliflower. Dinner will be done before you can say onomatopoeia!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
620 g
Chicken Breast Tenders
340 g
Cavatappi
(Contains Wheat)
237 mL
Cream
170 g
Butternut Squash, cubes
113 g
Yellow Onion, chopped
1 cup
Cheddar Cheese, shredded
285 g
Cauliflower
7 g
Chives
1 tsp
Chili Flakes
2 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
½ tsp
Pepper*
2.5 tsp
Salt*
Nutrition Values
Utensils
Instructions
Cut cauliflower into bite-sized pieces. Toss squash and cauliflower with 2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Broil in middle of oven, until golden-brown, 10-12 min.
While squash and cauliflower cooks, add cavatappi to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water. Drain, then return to the same pot. Set aside, off heat.
Meanwhile thinly slice chives. Pat chicken dry with paper towels and cut tenders in half. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter, then the chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Don't overcrowd the pan; cook the chicken in two batches if needed!)
Add onions to the pan with chicken. Cook, stirring occasionally, until softened, 1-2 min. Sprinkle over flour. Cook, stirring often, until coated, 1 min. Add cream and bring to a boil. Cook, stirring often, until thickened, 1 min.
Add chicken and cream sauce, cheese, reserved pasta water, 2 tbsp butter and half the squash and cauliflower to the pot with cavatappi. Stir until cheese melts, 1 min. Divide between bowls and top with remaining squash and cauliflower. Sprinkle over chives and 1/4 tsp chili flakes if desired.