avec poitrines de poulet, brocoli et cheddar blanc
Découvrez ce fantastique macaroni au fromage pour le souper! Un souper unique pour toute la famille avec du cheddar blanc fondant, du bacon fumé et du brocoli sain. Ingrédients : Poitrine de poulet • Brocoli • Cavatappis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Bacon (porc, eau, sel, sucre, phosphates de sodium, érythorbate de sodium, nitrite de sodium, épices, fumée) • Cheddar blanc (lait pasteurisé, substances laitières modifiées, crème, sel, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, cellulose, natamycine) (lait) • Oignon jaune • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites).
Allergens
Utensils
Tags
Tranches de bacon
100 g
Cavatappi
170 g
Brocoli
227 g
Oignon, haché
56 g
Crème
113 mL
Cheddar blanc, râpé
0.5 cup
Mélange d'épices pour sauce crémeuse
10 g
Concentré de bouillon de poulet
1 unit(s)
Fromage à la crème
1 unit(s)
Mélange d’épices acidulé à l’ail
7 g
Poitrines de poulet
2 unit(s)
Sel
0.125 tsp
Poivre
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
avec riz à l’ail et à la coriandre
cuit par les parents et les enfants
avec pommes de terre rôties et pois sucrés