Nashville Hot Chicken
with Creamy Mac and Cheese
Get ready for the heat! Crispy chicken thighs get a fiery dredge in Nashville inspired hot sauce. But don't worry, you can cool down your taste buds with a drizzle of honey and a creamy side of one-pot mac and cheese!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Thighs
¼ cup
Hot Sauce
1 tsp
Cayenne Pepper
2 tbsp
Honey
90 mL
Dill Pickle, sliced
170 g
Cavatappi
(Contains Gluten)
6 tbsp
Sour Cream
(Contains Milk)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
¼ cup
Cornstarch
(Contains Sulphites)
56 g
Green Peas
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
2 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
2.25 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile add cornstarch, half the cayenne, 1/2 tsp salt and 1/2 tsp pepper to a shallow dish (dbl all for 4ppl). Stir to combine. Reserve 1 tbsp cornstarch mixture (dbl for 4 ppl) in a small bowl. Set aside. (NOTE: you'll use this to thicken the mac and cheese)
Pat the chicken dry with paper towels. Add chicken to the shallow bowl with the cornstarch mixture. Turn to coat both sides.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Bake in middle of oven, until chicken is cooked through, 10-12 min.**
Add cavatappi to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min. When pasta is almost tender, add the peas. Cook for 1 min. Drain peas and pasta and return to the same pot.
Add 1/4 cup milk, 2 tbsp butter (dbl both for 4ppl), sour cream, cheese and reserved cornstarch mixture (in the small bowl) to the pasta. Re-heat the large pot over medium heat. Cook, stirring often until sauce thickens slightly, 2-3 min. Meanwhile, stir together the hot sauce, honey and remaining cayenne in a large bowl. Set aside.
Add the chicken to the large bowl with the hot sauce mixture. Toss to coat. Divide the chicken, pickles and mac and cheese between plates.
