|2 servings||calories per servings 535||protein serving 45 g||carbs per serving 28 g||total fat per serving 23 g|
A classic family meal is elevated with the introduction of broccolini, a broccoli hybrid with small florets and long, tender stems, which are cooked in the pan after the chicken to boost the flavor. One-pot mac-n-cheese is simple and quick, yet so much more satisfying than the boxed kind: Put this one in your toolkit as a quick side when you’re in a rush. In the spirit of the ‘family meal’ we’ve packed an extra large portion for this meal!
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||28 g|
|Dietary Fiber||2 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...