Express
Buffalo-Style Chicken Thigh Mac and Cheese
with toasted panko
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat, Soy
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Over 30g protein
Chef
David Padilla
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
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8 fl. oz. Cream Sauce Base
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12 oz. Cavatappi Pasta
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4 oz. Shredded Cheddar Cheese
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4 oz. Buffalo Sauce
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¼ cup Panko Breadcrumbs
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½ oz. Flour
- 2 Green Onions
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⅓ oz. Butter
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) 8O7lG13D
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Calories740
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Carbohydrates72g
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Net Carbs69g
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Fat28g
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Protein46g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Microwave
- 1 Microwave-Safe Plate
- 1 Colander/Strainer
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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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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1 Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer. Reserve pot; no need to wipe clean.While pasta cooks, trim and thinly slice green onions.Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.In a mixing bowl, combine chicken, flour, 1/4 tsp. salt, and a pinch of pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add chicken to hot pan. Stir often until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Stir in 2/3 the Buffalo sauce (to taste; reserve remaining for garnish) and butter until melted and combined.While chicken cooks, continue recipe. -
3 Start the Mac and Cheese
Return pot used to cook pasta to medium heat. Add cream base and 1/4 cup reserved pasta cooking water to hot pot. Bring to a simmer.
Once simmering, stir in cheese, 1/4 tsp. salt, and a pinch of pepper until melted and combined. -
4 Finish Mac and Cheese and Finish Dish
Stir pasta into hot pot with sauce until coated. If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner.Combine panko and 1 tsp. olive oil on a microwave-safe plate and spread into an even layer. Microwave until golden-brown and toasted, 1-2 minutes, stirring once halfway through.Carefully remove from microwave.Plate dish as pictured on front of card, topping mac and cheese with chicken. Garnish with green onions, remaining Buffalo sauce (to taste), and toasted panko. Bon appétit!
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