Carolina Barbecue Chicken
with Quick Stovetop Mac 'n' Cheese and Green Beans
Although nothing beats kicking back by the grill on a lazy Sunday, sometimes you just wanna get your barbecue fix pronto. Which is why we came up with this quick stovetop chicken breast recipe. It has green beans, an easy-peasy mac ’n’ cheese, and a sauce inspired by the tart and spicy flavors of North Carolina barbecue.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Chicken Breasts
340 g
Green Beans, trimmed
454 g
Cream Cheese
(Contains: Milk)
2 tbsp
Cheddar Cheese, shredded
(Contains: Milk)
1 cup
BBQ Sauce
(Contains: Sulphites, Mustard)
4 tbsp
White Wine Vinegar
(Contains: Sulphites)
680 g
Elicoidali Pasta
(Contains: Gluten)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
2 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
In Step 6, after plating each portion, fill the large pot (used for the mac 'n' cheese) with warm soapy water. Set aside to soak. This allows easy clean up after you have enjoyed your dinner!
Wash and dry all produce.* In a large pot, add 10 1/2 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, in a small bowl, whisk together the vinegar and BBQ sauce. Set aside.
Add the elicoidali to the large pot with the boiling water. Cook, uncovered, stirring occasionally, until the noodles start to be tender, 8-10 min. Meanwhile, pat the chicken dry with paper towels. On a cutting board, place and cover each breast with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each breast until 1/2-inch thick. Season with salt and pepper
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 2 tbsp oil, then the chicken. Cook until golden and cooked through, 3-4 min per side. (TIP: Cook to a min internal temp. of 74°C/165°F, as size may vary.**) Remove pan from heat and transfer chicken to a plate. Set aside. Add BBQ sauce mixture from the small bowl to the pan. Stir together until warmed through, 1-2 min.
When the elicoidali starts to be tender, add the beans to the same pot. (NOTE: Don't stir!) Boil until beans are tender-crisp and noodles are tender, 2-3 min. Using tongs, remove the beans from pot and transfer to a medium bowl. Season with salt and pepper. Reserve 1/2 cup pasta water, then drain. Return pasta to the same pot.
Add the cheddar cheese, cream cheese, reserved pasta water and 2 tbsp butter to the large pot with the cooked elicoidali. Stir together, until a thick and creamy sauce forms, 2-3 min. Season with salt and pepper.
Slice the chicken. Divide the chicken, green beans and mac 'n' cheese between plates. Spoon remaining sauce from the pan over the chicken.
