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Nashville-Style Hot Chicken

Nashville-Style 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 creamy side of one-pot mac and cheese!

Tags:Easy Clean-upSpicyQuick PrepFamily Friendly
Allergens:Milk/LaitSulphites/SulfiteWheat/BléMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Chicken Thighs

¼ cup

Hot Sauce

1 tsp

Smoked Paprika

1 tbsp

Honey

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

56 g

Green Peas

2 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

170 g

Cavatappi

(ContainsWheat/Blé)

86 g

Cream Cheese

(ContainsMilk/Lait)

1 tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

227 g

Broccoli, florets

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1000 kcal
Fat46 g
Saturated Fat23 g
Carbohydrate94 g
Sugar8 g
Dietary Fiber9 g
Protein54 g
Cholesterol220 mg
Sodium1360 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Shallow Dish
Small Bowl
Measuring Cups
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Colander
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, add cornstarch, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp smoked paprika (dbl all for 4 ppl) to a shallow dish. 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

Cut broccoli into bite-sized peices. Pat chicken dry with paper towels. Add chicken to the shallow dish 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 chicken. Sear until golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.

4

Add cavatappi to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 9-10 min. When cavatappi is almost tender, add peas and broccoli to the pot. Cook for another 2-3 min. Drain peas, broccoli and pasta and return to the same pot.

5

Add cream cheese, Dijon, 2 tbsp butter (dbl both for 4ppl), cheese and reserved cornstarch mixture (from step 1) to the pasta. Re-heat the large pot over medium. Cook, stirring often, until sauce thickens slightly, 2-3 min. Meanwhile, stir together hot sauce and honey in a large bowl.

6

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