Chopped & Ready
Chopped & Ready
Buffalo-Ranch Chicken with Cheddar Mac 'N' Cheese
and buttered carrots
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Soy
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked Penne Pasta
- 12 oz. Coin Cut Carrots
- 4 fl. oz. Cream Sauce Base
- 4 oz. Shredded Cheddar Cheese
- 1½ fl. oz. Buttermilk Ranch Dressing
- 1½ oz. Buffalo Wing Sauce
- 1 oz. Cream Cheese
- 1 tsp. Garlic Salt
- ½ tsp. Potato Spice Seasoning
- ½ tsp. Garlic and Parsley Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories620
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Carbohydrates50g
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Net Carbs46g
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Fat28g
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Protein43g
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Sodium1900mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- Butter
- 2 Large Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan. Stir often until slightly browned, 4-6 minutes.
Add 1/4 cup water. Stir to combine and bring to a simmer.Once simmering, stir often until water is almost completely evaporated, 2-3 minutes.Uncover; stir in a pinch of salt, 1/2 Tbsp. butter, and garlic and parsley seasoning until combined and carrots are tender, 1-2 minutes.Remove from burner.While carrots cook, continue recipe. -
2 Cook the Chicken
Pat chicken dry. Season all over with garlic salt and a pinch of pepper.
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
3 Heat the Mac and Cheese
In a microwave-safe bowl, combine pasta, cream cheese, cream base, shredded cheese, potato spice seasoning, 1/4 tsp. salt, a pinch of pepper, and 2 Tbsp. water.
Microwave uncovered until cheeses are melted and pasta is heated through, 4-6 minutes.Carefully remove from microwave and stir to combine. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.While mac and cheese heats, continue recipe. -
4 Make Sauce Mixture and Finish Dish
Kids not a fan of extra heat? Feel free to skip/reduce the Buffalo sauce and sauce mixture.
In another mixing bowl, combine dressing and Buffalo sauce (to taste).Plate dish as pictured on front of card, topping chicken with sauce mixture (to taste). Bon appétit!
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