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About the Dish

  • Boneless and Skinless Chicken

    Boneless and Skinless Chicken

  • PeachDish Salt

    PeachDish Salt

  • Whole Milk

    Whole Milk

  • Macaroni


  • Butter


  • Broccolini


  • Sherry Vinegar

    Sherry Vinegar


Prepare your mise en place: Cut bottom 1/2 inch off broccolini stems and discard. Cut off florets and slice them in half lengthwise; slice remaining stems thinly. Peel and mince garlic.
Season chicken breasts on all sides with a total 1/2 teaspoon PeachDish salt.
In a small pot, combine milk, 3/4 cup water, macaroni and 1/4 teaspoon PeachDish salt. Place over medium heat. Stir occasionally while the liquid comes to a simmer, then turn heat to low. Continue to cook over low heat, stirring often, about 10 minutes, or until pasta is fully cooked and most of the liquid has been absorbed. Remove pot from the heat. Add half of the cheese and stir until it has fully melted, then stir in the remaining cheese and 1 pat butter. If the consistency appears a little too dry, you can stir in a small splash of hot water. Taste and adjust seasoning as desired.
While the pasta is cooking, heat a large sauté pan over medium heat. Add 1 teaspoon cooking oil. When it starts to shimmer, add the chicken. Cook without moving 4-5 minutes, or until browned on the bottom. Flip and cook 3-4 minutes more, or until the chicken is opaque all the way through, firm to the touch, and browned on the second side. Remove chicken from pan, and set aside.
Add remaining 1 teaspoon cooking oil to pan. When it starts to shimmer, add the broccolini. Cook, stirring, 2-3 minutes. Stir in garlic, and cook 1 minute more. Add cooking sherry and remaining 1/4 teaspoon PeachDish salt, and cook about 1 minute, or until the pan is dry again. Add remaining 1/4 cup water, remove pan from heat, then stir in remaining 1 pat butter.
Divide mac-n-cheese and broccolini between 2 plates. Top with chicken. Enjoy!