with Chicken Breasts, Broccoli and White Cheddar
Ingredients: Chicken breast • Broccoli • Cavatappi (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Yellow onion • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Bacon Strips
100 g
Cavatappi
170 g
Broccoli
227 g
Onion, chopped
56 g
Cream
113 mL
White Cheddar Cheese, shredded
0.5 cup
Cream Sauce Spice Blend
10 g
Chicken Broth Concentrate
1 unit(s)
Cream Cheese
1 unit(s)
Zesty Garlic Blend
7 g
Chicken Breasts
2 unit(s)
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil (same for 4 servings).
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min per side until chicken is golden and cooked through.**
- Transfer to a plate. Cover to keep warm.
- Carefully wipe out pan.
- Reheat the same pan over medium.
- Add bacon. Cook for 5-7 min, flipping often, until crispy.**
- Remove from heat.
- Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1 tbsp (1 1/2 tbsp) bacon fat from pan.
- Cut broccoli into bite-sized pieces.
- To the boiling water, add cavatappi. Cook for 7-8 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Add broccoli to the pot and cook for 1-2 min, stirring occasionally, until tender.
- Drain and return cavatappi and broccoli to the pot, off heat.
- Reheat the pan with reserved bacon fat over medium.
- When hot, add onions. Cook for 2-3 min, stirring often, until tender.
- Sprinkle Cream Sauce Spice Blend and Zesty Garlic Blend over onions, then stir to coat.
- Whisk in cream and 1/2 cup (3/4 cup) water. Add cream cheese and broth concentrate. Bring to a simmer and cook for 3-4 min, stirring often, until sauce thickens slightly.
- Remove from heat, then stir for 1 min, until cheddar melts. Season with pepper.
- To the pan with sauce, add cavatappi and broccoli.
- Season with salt and pepper, if you like, then stir to combine. (TIP: If you prefer a lighter sauce, add some reserved pasta water, 1-2 tbsp at a time.)
- Thinly slice chicken.
- Divide cavatappi and sauce between bowls.
- Top bowls with chicken.
- Roughly crumble bacon over top.
If you've opted to add chicken breasts, while water is boiling, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 6-7 min per side, until chicken is golden and cooked through.** Transfer to a plate. Cover to keep warm. Carefully wipe pan clean. Use the same pan to cook bacon.
Thinly slice chicken.Top bowls with chicken.
1200
kcal
Calories
67
g
Fat
33
g
Saturated Fat
83
g
Carbohydrate
7
g
Sugar
8
g
Dietary Fiber
68
g
Protein
280
mg
Cholesterol
1600
mg
Sodium
1
g
Trans Fat
1350
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
