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Nashville Hot Chicken

Nashville Hot Chicken

with Creamy Mac and Cheese

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Get ready for the heat! Crispy chicken thighs get a fiery dredge in Nashville inspired hot sauce. But don't worry, you can cool down your taste buds with a drizzle of honey and a creamy side of one-pot mac and cheese!

Allergens:Wheat/BléMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs

¼ cup

Hot Sauce

1 tsp

Cayenne Pepper

2 tbsp

Honey

90 mL

Dill Pickle

170 g

Cavatappi

(ContainsWheat/Blé)

6 tbsp

Sour Cream

(ContainsMilk/Lait)

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

¼ cup

Cornstarch

(ContainsSulphites/Sulfite)

56 g

Green Peas

Not included in your delivery

¼ cup

Milk*

(ContainsMilk/Lait)

2 tbsp

Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5690 kJ
Calories1360 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate187 g
Sugar9 g
Dietary Fiber5 g
Protein55 g
Cholesterol240 mg
Sodium2290 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Shallow Dish
Small Bowl
Measuring Cups
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Strainer
Large Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile add cornstarch, half the cayenne, 1/2 tsp salt and 1/2 tsp pepper to a shallow dish (dbl all for 4ppl). Stir to combine. Reserve 1 tbsp cornstarch mixture (dbl for 4 ppl) in a small bowl. Set aside. (NOTE: you'll use this to thicken the mac and cheese)

2

Pat the chicken dry with paper towels. Add chicken to the shallow bowl with the cornstarch mixture. Turn to coat both sides.

3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Bake in middle of oven, until chicken is cooked through, 10-12 min.**

4

Add cavatappi to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min. When pasta is almost tender, add the peas. Cook for 1 min. Drain peas and pasta and return to the same pot.

5

Add 1/4 cup milk, 2 tbsp butter (dbl both for 4ppl), sour cream, cheese and reserved cornstarch mixture (in the small bowl) to the pasta. Re-heat the large pot over medium heat. Cook, stirring often until sauce thickens slightly, 2-3 min. Meanwhile, stir together the hot sauce, honey and remaining cayenne in a large bowl. Set aside.

6

Add the chicken to the large bowl with the hot sauce mixture. Toss to coat. Divide the chicken, pickles and mac and cheese between plates.