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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
620 g
Filets de poitrines de poulet
340 g
Cavatappis
(Contient Blé)
237 ml
Crème
170 g
Courge musquée, en dés
113 g
Oignon, haché
1 tasse(s)
Cheddar, râpé
285 g
Chou-fleur
7 g
Ciboulette
1 cc
Flocons de piment
2 cs
Farine tout usage
(Contient Blé)
½ cc
Poivre*
2.5 cc
Sel*
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.