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Time
30 min
Level
Basic
Author
hellofresh

Stovetop Barbecue Chicken | with Mac ’n’ Cheese and a Green Salad

wheat
milk
soy
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Bring a medium pot of salted water to a boil. Thinly slice scallions, keeping greens and whites separate. Slice cucumber into thin rounds. Halve lemon.
2
Once water is boiling, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.
3
Heat a large 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, 5-6 minutes per side.
4
After draining gemelli, heat a large drizzle of oil in pot used to cook it over medium heat. Add scallion whites and cook, tossing, until softened, about 1 minute. Add gemelli, cheddar, cream cheese, 1 TBSP butter, and reserved pasta cooking water. Stir until a creamy sauce forms. Season generously with salt and pepper.
5
Once chicken is cooked through, add barbecue sauce to same pan. Turn chicken to coat in sauce. In a large bowl, toss together lettuce, cucumber, a few squeezes of lemon, and a large drizzle of olive oil. Season with salt and pepper.
6
Divide chicken, mac ’n’ cheese, and salad between plates. (TIP: If mac ’n’ cheese has become stiff, add a splash of water and reheat briefly over low heat.) Drizzle chicken with any remaining sauce in pan. Sprinkle scallion greens over everything and serve.
Micro nutrients
Total weight
378.22g
Carbs
46.8g
Dietary fiber
3.19g
Sugar
9.23g
Fats
34.71g
Saturated
14.04g
Poly
4.72g
Mono
9.24g
Trans
0.15g
Proteins
66.92g
Calcium
89.1%
Iron
224.25%
Magnesium
57.37%
Vitamin A
236.74%
Vitamin C
106.53%
Vitamin B6
0mg
Vitamin D
2.46%
Vitamin B12
5.56%
Sodium
131.02%
Potassium
62.35%
Cholesterol
261.35%
Percentages are based on a diet of 2000 calories a day.
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