Carolina Barbecue Chicken

Name: Carolina Barbecue Chicken with Quick Stovetop Mac ʼnʼ Cheese and Green Beans
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Chicken Breasts; ¼ ounce Chives; 1 unit Chili Pepper; 4 ounce Gemelli Pasta; 6 ounce Green Beans; ½ cup Cheddar Cheese; 1 ounce Cream Cheese; 2 ounce BBQ Sauce; 5 teaspoon White Wine Vinegar; 1 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Quick Stovetop Mac ʼnʼ Cheese and Green Beans

Recipe Development TeamPublished on May 10, 2018

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Although nothing beats kicking back by the grill on a lazy Sunday, sometimes you just wanna get your barbecue fix pronto. Which is why we came up with this quick stovetop chicken breast recipe. It has green beans, an easy-peasy mac ’n’ cheese, and a sauce inspired by the tart and spicy flavors of North Carolina barbecue. And since all it takes to prepare is a few flips and stirs, it’s ready in less time than it takes to oil the grates and fire up the charcoal.

Tags:

Spicy

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

¼ ounce

Chives

1 unit

Chili Pepper

4 ounce

Gemelli Pasta

(Contains: Gluten)

6 ounce

Green Beans

½ cup

Cheddar Cheese

(Contains: Milk)

1 ounce

Cream Cheese

(Contains: Milk)

2 ounce

BBQ Sauce

5 teaspoon

White Wine Vinegar

Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2887 kJ

Calories690 kcal

Fat27 g

Saturated Fat14 g

Carbohydrate64 g

Sugar17 g

Dietary Fiber5 g

Protein52 g

Cholesterol165 mg

Sodium520 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

•Plastic Wrap

•Large Pan

•Paper Towel

•Slotted Spoon

•Strainer

Instructions

Wash and dry all produce. Bring a large pot of salted water to a boil. Place chicken on a cutting board and cover with plastic wrap. Pound with a mallet, rolling pin, or heavy-bottomed pan until ½ inch thick.

Heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 3-4 minutes per side. Remove pan from heat. Meanwhile, finely mince chives until you have 1 TBSP. Mince chili, removing ribs and seeds first for less heat.

Once water is boiling, add 4 oz gemelli (about ⅔ of the package) to pot and cook, stirring occasionally. After about 5 minutes, add green beans to same pot and continue cooking until tender, about 4 minutes more.

Once green beans are tender, remove from pot with a slotted spoon and set aside on a paper-towel-lined plate to dry. Season with salt and pepper. Drain gemelli, then return to empty pot off heat.

Add cheddar, cream cheese, minced chives, 1 TBSP water, 1 TBSP butter, and a pinch of chili (to taste) to pot with gemelli. Stir until a thick and creamy sauce forms. Season with salt and pepper.

Add barbecue sauce, vinegar, and as much remaining chili as you like to pan with chicken. Return to stove over low heat and toss until chicken is coated in a sticky sauce. Divide between plates and serve with mac ’n’ cheese and green beans on the side.