Nashville-Style Hot Chicken
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Nashville-Style Hot Chicken

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

Tags:
Spicy
Family Friendly
Allergens:
Milk
Sulphites
Gluten
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

4 unit

Chicken Thighs

¼ cup

Hot Sauce

1 tsp

Smoked Paprika

1 tbsp

Honey

½ cup

Cheddar Cheese, shredded

(Contains Milk)

56 g

Green Peas

2 tbsp

Cornstarch

(Contains Sulphites)

170 g

Cavatappi

(Contains Gluten)

86 g

Cream Cheese

(Contains Milk)

1 tbsp

Dijon Mustard

(Contains Mustard)

227 g

Broccoli, florets

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories1000 kcal
Fat46 g
Saturated Fat23 g
Carbohydrate94 g
Sugar8 g
Dietary Fiber9 g
Protein54 g
Cholesterol220 mg
Sodium1360 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
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Colander
Large Bowl

Instructions

Prep
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).

Finish prep
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.

Cook chicken
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.

Cook cavatappi
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.

Finish mac and cheese
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.

Finish and serve
6

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

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