Chicken-and-Broccoli Cavatappi
with Creamy White Cheddar Sauce- Wheat
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Triticale
Ingredients: Chicken breasts • Broccoli • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Yellow onion • White cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
170 g
Cavatappi
(Contains: Wheat)
227 g
Broccoli
1 unit(s)
Yellow Onion
1 unit(s)
Cream Cheese
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
Not included in your delivery
2 tbsp
Butter*
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Milk*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- Cut broccoli into bite-sized pieces.
- To the boiling water, add cavatappi. Cook uncovered for 6-7 min, stirring occasionally, then add broccoli to the pot. Cook for 1-2 min, until pasta is tender but still firm to the bite and broccoli is bright green. Reserve 1 cup (2 cups) pasta water.
- Strain, then set aside in strainer.
- Pat chicken dry with paper towels. Season with half the garlic salt and pepper.
- Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- In the same large pot from step 1, heat 2 tbsp (4 tbsp) butter over medium.
- When butter is melted, add onions. Cook for 4-5 min, stirring often, until onions soften. Season with salt and pepper.
- Add Cream Sauce Spice Blend and remaining garlic salt. Cook for 30 sec, stirring constantly, until fragrant.
- To the pot, in a slow, steady stream, add reserved pasta water, then 2 tbsp (4 tbsp) milk, whisking to avoid lumps. Bring to a simmer over high.
- Once simmering, reduce heat to medium. Simmer for 2-3 min, stirring often, until sauce thickens.
- Add cheese and cream cheese. Cook for 45 sec-1 min, stirring constantly, until cheese is melted and combined.
- To the pot with sauce, add pasta and broccoli. Stir to combine. Season with salt and pepper.
- Thinly slice chicken. Add any resting juices to pot.
- Divide pasta between bowls and top with chicken.
