Chicken, Bacon Mac and Cheese
with Peas and Toasted Panko Topping- Wheat
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Wheat
- Gluten
- Triticale
Ingredients: Chicken breasts • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Yellow onion • Green peas • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • 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) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
100 g
Bacon Strips
170 g
Cavatappi
(Contains: Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Yellow Onion
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
7 g
Parsley
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
113 g
Green Peas
1 unit(s)
Cream Cheese
(Contains: Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
3 tbsp
Butter*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ cup
Milk*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- Preheat oven to 450°F.
- Peel, then cut onion into 1/4-in pieces.
- Roughly chop parsley.
- To the boiling water, add cavatappi and peas. Cook uncovered for 8-9 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1 1/4 cups (2 1/4 cups) pasta water.
- Strain, then return to the pot, off heat.
- Heat a large non-stick pan over medium.
- When hot, add bacon to the dry pan. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
- Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat.
- Reheat the pan with reserved bacon fat over medium, then add 1 tbsp (2 tbsp) butter.
- When butter is melted, add panko. Season with half the garlic salt and pepper. Cook for 1-2 min, stirring often, until golden.
- Transfer to a medium bowl.
- Carefully wipe the pan clean.
- In the same pan, 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 pan, in a slow, steady stream, add 1 cup (2 cups) reserved pasta water and 1/4 cup (1/2 cup) 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 cream cheese and both types of cheddar. Cook for 45 sec-1 min, stirring constantly, until cheese is melted and combined.
- To the pot with cavatappi, add sauce. Stir to combine. Season with salt and pepper. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Thinly slice chicken.
- Divide mac and cheese between plates.
- Top with chicken.
- Crumble bacon over top.
- Sprinkle toasted panko and parsley over top.
If you've opted to add chicken breasts, preheat the oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 14-16 min, until cooked through. **
Thinly slice chicken.
Top plates with chicken.
