BBQ Pulled Chicken Sandos & Mac ‘n’ Cheese
with Gluten-Free Pasta & Roasted Green Beans
- Milk
- Wheat
- Eggs
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.
Ingredients
6 ounce
Green Beans
½ cup
Cheddar Cheese
(Contains: Milk)
8 tablespoon
BBQ Sauce
1 tablespoon
Fry Seasoning
ounce
Cavatappi Pasta
(Contains: Wheat)
½ cup
White Cheddar Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
2 teaspoon
Honey
2 slice
Gouda Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
½ tablespoon
Harissa Powder
2 unit
Brioche Buns
(Contains: Wheat)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
4 teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust racks to middle and top positions and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
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.
While pasta cooks, pat chicken* dry with paper towels; 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, 5-7 minutes per side.
Transfer chicken to a medium bowl; let rest at least 3 minutes. (You'll finish the chicken in the next step.)
While chicken rests, in a second medium bowl, combine BBQ sauce, honey, and ¼ cup plain water (⅓ 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.
Meanwhile, place gouda in a large bowl; tear into small pieces. Add white cheddar cheese, cream sauce base, half the Fry Seasoning, ¼ cup reserved pasta cooking water, 1 tsp salt, and pepper (½ 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.
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.
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.
Fill buns with saucy chicken.
Divide sandwiches, green beans, and mac 'n' cheese between plates and serve.
