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Honey BBQ Pulled Chicken Sandwiches
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Honey BBQ Pulled Chicken Sandwiches

Honey BBQ Pulled Chicken Sandwiches

with Mac 'n' Cheese & Roasted Green Beans

Get backyard BBQ vibes any time of year with this Black History Month-inspired meal. Harissa-spiced shredded chicken is tossed with honey BBQ sauce and loaded into toasted brioche buns. Served alongside are roasted green beans and a decadent baked mac ‘n’ cheese with a crunchy, cheesy panko topping.

Tags:
Easy Prep
New
Allergens:
Milk
Gluten

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 Time45 minutes
Prep Time5 minutes
DifficultyHard

Ingredients

serving amount

6 ounce

Green Beans

½ cup

BBQ Sauce

2 teaspoon

Honey

½ cup

White Cheddar Cheese

½ cup

Cheddar Cheese

4 ounce

Cream Sauce Base

1 tablespoon

Fry Seasoning

6 ounce

Cavatappi Pasta

2 unit

Brioche Buns

2 slice

Gouda Cheese

1 tablespoon

Harissa Powder

10 ounce

Chicken Cutlets

¼ cup

Panko Breadcrumbs

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

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Nutrition Values

/ per serving
Calories1500 kcal
Fat65 g
Saturated Fat34 g
Carbohydrate148 g
Sugar46 g
Dietary Fiber7 g
Protein68 g
Cholesterol260 mg
Sodium2400 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 Pan
Large Pot
Strainer
Paper Towel
Medium Bowl
Baking Dish
Baking Sheet
Aluminum Foil
Large Bowl

Instructions

Prep & Cook Pasta
1

• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. Bring a large pot of salted water to a boil. • Trim green beans if necessary. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water, then drain.

Start Chicken
2

• While pasta cooks, pat chicken* dry with paper towels and season all over with half the harissa powder (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a medium bowl; let rest at least 3 minutes. (You’ll finish the chicken in the next step.)

Mix Sauce & Finish Chicken
3

• While chicken rests, in a second medium bowl, combine BBQ sauce, honey, and 1⁄4 cup plain water (1⁄3 cup for 4 servings). Heat pan used for chicken over low heat. Add sauce mixture; bring to a simmer, then cover. • Transfer chicken (and any juices) to bowl used for sauce. Using two forks, shred chicken into bite-size pieces. • Increase heat under pan with sauce to medium low. Transfer chicken to pan; stir to evenly coat. Cover and cook, stirring occasionally, until sauce has thickened, 8-10 minutes.

Start Mac 'n' Cheese
4

• Meanwhile, place gouda in a large bowl, tear into small pieces. Add white cheddar cheese, cream sauce base, half the Fry Seasoning, 1⁄4 cup reserved pasta cooking water, 1 tsp salt, and pepper (1⁄2 cup pasta cooking water and 2 tsp salt for 4 servings); stir to combine. • In a third medium bowl, combine panko, yellow cheddar cheese, remaining Fry Seasoning, and a drizzle of oil.

Finish Mac 'n' Cheese
5

• In an 8-by-8-inch baking dish (9-by-13- inch baking dish for 4 servings), combine drained cavatappi, cheese sauce, and 2 TBSP butter. Top with panko mixture. Bake on middle rack until topping is browned and sauce is bubbling, 10-15 minutes.

Roast Green Beans & Toast Buns
6

• Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 8-10 minutes. • Halve and toast buns.

Finish & Serve
7

• Fill buns with saucy chicken. • Divide sandwiches, green beans, and mac ’n’ cheese between plates and serve.

Chicken is fully cooked when internal temperature reaches 165°.