BBQ Chicken Flatbreads
with Crispy shallots- Blé
- Moutarde
- Lait
- Gluten
- Sulfites
- Oeuf
- Blé
- Sésame
- Crustacés
- Soya
- Poisson
- Lait
- Peut contenir des traces d’allergènes
- Moutarde
- Noix
- Arachides
Ingrédients : Haut de cuisse de poulet • Pennes (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Piment poblano • Sauce BBQ (sucres (sucre/glucose-fructose, mélasse verte, cassonade), pâte de tomates, vinaigre, eau, sel, amidon de maïs modifié, moutarde, amidon de tapioca modifié, son de moutarde, piments forts, huile de soja, ail en poudre, poudre d'oignon, épices, assaisonnement, arôme naturel, gomme de xanthane, protéine de maïs hydrolysé, couleur caramel, acide malique, acide citrique, benzoate de sodium) (moutarde) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Mélange d’épices cajun (légumes déshydratés (ail, oignon), poudre de paprika, épices et herbes, amidon de maïs, poivre de Cayenne, huile de canola, oléorésine de paprika, dioxyde de silicium) • Oignon vert.
Ingrédients
270 g
Hauts de cuisse de poulet
170 g
Pennes
(Contient: Blé)
4 cs
Sauce BBQ
(Contient: Moutarde Peut contenir : Gluten, Sulfites, Oeuf, Blé, Sésame, Crustacés, Soya, Poisson, Lait)
5 g
Mélange d'épices cajun
(Peut contenir : Sulfites, Blé, Sésame, Soya, Lait, Moutarde, Noix, Arachides)
1 pièce(s)
Fromage à la crème
(Contient: Lait)
1 pièce(s)
Piment fort
56 ml
Crème
(Contient: Lait)
2 pièce(s)
Oignon vert
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient: Lait)
0.13 cc
Poivre*
¼ cc
Sel*
Ustensiles
Instructions
- Before starting, preheat the broiler to high.
- To a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- Core, then cut pepper into 1/4-inch strips.
- Thinly slice green onion.
- Pat chicken dry with paper towels, then season with salt and half the Cajun Spice Blend.
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain penne, then return to the pot, off heat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add chicken. Sear for 1-2 min, until golden. Transfer to a foil-lined baking sheet, skin-side down.
- Spoon half the BBQ sauce over chicken.
- Broil chicken in the middle of the oven for 6-8 min, until cooked through.**
- Reheat the same pan over medium.
- Add 1 tbsp (2 tbsp) butter, then peppers. Season with salt and pepper. Cook for 1-2 min, stirring occasionally, until slightly softened.
- Add cream cheese and remaining Cajun Spice Blend, then stir for 30 sec to coat.
- To the pan with pepper mixture, add reserved pasta water, cream and remaining BBQ sauce. Cook, whisking often, until sauce comes to a simmer.
- Simmer for 2-3 min, stirring often, until sauce thickens slightly.
- Add penne and half the green onions. Cook for 1-2 min, stirring often, until sauce coats pasta. Season with salt and pepper, if you like.
- Thinly slice chicken.
- Divide penne between bowls. Top with chicken.
- Sprinkle remaining green onions over top.
