Chicken Mac and Cheese
with Roasted Squash
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
310 g
Chicken Breast Tenders
170 g
Cavatappi
(Contains Wheat)
237 mL
Cream
(Contains Milk)
170 g
Butternut Squash, cubes
56 g
Yellow Onion, chopped
½ cup
Cheddar Cheese, shredded
(Contains Milk)
285 g
Cauliflower
1 tsp
Chili Flakes
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 tbsp
All-Purpose Flour
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Cut cauliflower into bite-sized pieces. Add squash, cauliflower and 1 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt and pepper, then toss to combine. Broil in the middle of the oven until golden-brown and tender, 12-15 min.
While squash and cauliflower cook, add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return cavatappi to the same pot, off heat.
While cavatappi cooks, pat chicken dry with paper towels, then cut each tender in half crosswise. Season with garlic salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then chicken. Cook, flipping occasionally, until cooked through, 5-6 min.** (NOTE: Don't overcrowd the pan; cook the chicken in 2 batches if needed, using 1 tbsp butter per batch.)
Add onions to the pan with chicken. Cook, stirring occasionally, until softened, 1-2 min. Sprinkle with flour. Cook, stirring often, until coated, 1 min. Add cream, then bring to a boil. Cook, stirring often, until sauce thickens, 1 min.
Add chicken, cream sauce, cheddar cheese, reserved pasta water, half the squash and cauliflower and 1 tbsp butter (dbl for 4 ppl) to the pot with cavatappi. Stir until cheddar melts, 1 min. Divide between bowls, then top with remaining squash and cauliflower. Sprinkle with Parmesan and chili flakes, to taste.
