15 Minute Meal Kit

Crispy Chicken with Broccoli Cheddar Mac and Cheese

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Do you like crispy chicken, crunchy with every bite? Do you like mac and cheese, cheesy to the core? How about those two great culinary items combined in to one fantastic meal?

In Your Box (serves 2)

  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    8 oz. Cooked Ziti Pasta
  • 4 oz. Broccoli Florets
  • Info
    2 oz. Shredded Cheddar Cheese
  • 2 Green Onions
  • 2 Tbsp. Cornstarch

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

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

  • If using whole chicken breasts, pat dry and cut into 1" dice. Follow same instructions as diced chicken.

  • If using shrimp, follow same instructions as chicken in Step 1, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.

  • If using tofu, line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Follow same instructions as chicken in Step 1, stirring occasionally until golden brown, 6-8 minutes.

  1. 1

    Cook the Chicken

    Line a plate with a paper towel.

    Pat diced chicken dry, and season all over with 1/4 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.

  2. 2

    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.

  3. 3

    Make the Sauce

    Add cream base, cheddar cheese, 1/4 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.

  4. 4

    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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