Nashville Hot Chicken
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Nashville Hot Chicken

Nashville Hot Chicken

with Creamy Mac and Cheese

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:
Gluten
Milk
Sulphites

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Thighs

¼ cup

Hot Sauce

1 tsp

Cayenne Pepper

2 tbsp

Honey

90 mL

Dill Pickle, sliced

170 g

Cavatappi

(Contains Gluten)

6 tbsp

Sour Cream

(Contains Milk)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

¼ cup

Cornstarch

(Contains Sulphites)

56 g

Green Peas

Not included in your delivery

¼ cup

Milk*

(Contains Milk)

2 tbsp

Butter*

(Contains Milk)

1 tbsp

Oil*

2.25 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Energy (kJ)5690 kJ
Calories1360 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate187 g
Sugar9 g
Dietary Fiber5 g
Protein55 g
Cholesterol240 mg
Sodium2290 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Shallow Dish
Small Bowl
Measuring Cups
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Strainer
Large Bowl

Instructions

PREP
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)

FINISH PREP
2

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

COOK CHICKEN
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.**

COOK PASTA
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.

FINISH MAC AND CHEESE
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.

FINISH AND SERVE
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.

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