Crispy Chicken with Broccoli Cheddar Mac and Cheese
Prep & Cook Time:10-15 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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
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You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
Cook the Chicken
Line a plate with a paper towel.
Pat diced chicken dry, and season all over with ¼ tsp. salt and a pinch of pepper. Gently combine chicken and cornstarch in a mixing bowl until chicken is completely coated.
Place a large non-stick pan over medium-high heat. Add 2 Tbsp. olive oil and chicken to hot pan. Stir occasionally until browned, crispy, and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.
Remove chicken to towel-lined plate.
While chicken cooks, cook vegetables.
Cook the Vegetables
Cut broccoli into bite-sized pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli and stir occasionally, 3 minutes.
Add white portions of green onions and stir occasionally until broccoli is almost tender, 3-4 minutes.
Remove broccoli and white portions of green onions to a plate. Keep pan over medium heat.
Make the Sauce
Add cream base, cheddar cheese, ¼ tsp. salt, and a pinch of pepper to hot pan. Bring to a boil.
Once boiling, stir until smooth, 2-3 minutes.
Stir in pasta and cook until warmed through, 1-2 minutes.
Finish the Dish
Stir broccoli into pasta.
Remove from burner.
Plate dish as pictured on front of card, topping pasta with chicken and green portions of green onions. Bon appétit!
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