Meal Kit
BBQ-Rubbed Chicken and Cheddar Mac
with broccoli florets
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
Summer is months away, but that's no reason to put off great cookout flavors until then. Especially after a long, hard day at work and a wintery commute home, when all you want is easy cooking and the flavors of good times. Viola! The BBQ-rubbed chicken gives a hint of the grill flavor without the work. And for further relaxation, you'll make the side that defines comfort food: mac and cheese, with broccoli and shallot. No need to wait for a meal so easy and scrumptious.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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3 oz. Elbow Macaroni
- 3 oz. Broccoli Florets
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3 oz. Light Cream Cheese
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2 oz. Shredded Cheddar Cheese
- 1 Shallot
- 2 tsp. BBQ Spice Rub
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) Wq40BZq4
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Calories640
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Carbohydrates44g
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Net Carbs41g
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Fat30g
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Protein51g
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Sodium1060mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Medium 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
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1 Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 8-9 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander.Reserve pot; no need to wipe clean.While pasta cooks, peel and halve shallot. Slice thinly.Cut broccoli into bite-sized pieces, if necessary.Pat chicken breasts dry. -
2 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear undisturbed until browned, 2-3 minutes on one side.
Transfer chicken to prepared baking sheet, seared side up, and sprinkle with seasoning rub. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Remove from oven and tent with foil.Reserve pan; no need to wipe clean.While chicken roasts, cook vegetables. -
3 Cook the Shallot and Broccoli
Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 2-3 minutes.
Add broccoli, 3 Tbsp. water, and a pinch of salt and cover. Stir occasionally until broccoli is tender, 3-5 minutes.If broccoli isn't tender after 5 minutes, add 1 Tbsp water and continue cooking, 1-2 minutes.Remove from burner. -
4 Finish the Cheddar Mac
Return pot used to cook pasta to medium-high heat and add 1/3 the pasta cooking water. Bring to a boil.
Once boiling, add cream cheese and stir until smooth.Remove from burner and stir in cheddar and 1/4 tsp. salt until incorporated.Stir in pasta and shallot-broccoli mixture.For a thinner sauce, stir in remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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