Chunky Chicken Mac and Cheese
"Diners aren't always looking to try something new, many seek out flavors and formats that they're familiar with- foods they know and love"
Restaurant Business, "Comfort Foods Making a Comeback on Restaurant Menus", January, 2018
Cavatappi pasta tossed in a creamy garlic white cheddar sauce loaded with tender Pierce Chicken® Skinny Dip’n Chik’n Naked Boneless Wings, smoky chicken bacon and golden bread crumbs.
INGREDIENTS
| Pierce Chicken® Skinny Dip’n Chik’n™ Naked Boneless Wings (Code #40052) | 2 pounds (Approx. ½ bag) |
| Cavatappi pasta, dry | 3 pounds |
| Garlic, peeled, minced | 1 tablespoon |
| Butter, unsalted | ¼ cup |
| Flour | ¼ cup |
| Whole milk | 1 quart |
| White cheddar cheese, shredded | 2 cups (8 ounces) |
| Salt | 1 tablespoon |
| Black pepper | 1½ teaspoons |
| Chicken Bacon, cooked, chopped | 1 pound |
| Crusty bread crumbs | 2 cups |
METHOD
- Bake Skinny Dip’n Chik’n Naked Boneless Wings on sheet trays at 375°F for 10 to 12 minutes or until a thermometer inserted into the chicken reads 165°F.
- Cook pasta in a large stockpot of water over high heat for 6 to 8 minutes or until al dente; drain.
- Sauté garlic in butter in a large saucepan for 2 minutes or until tender. Add flour; cook and stir for 3 minutes or until flour is lightly browned.
- Add milk slowly, whisking until blended. Cook for 3 to 4 minutes or until sauce thickens.
- Add cheddar cheese, salt and pepper; cook and stir until cheese is melted.
- Stir in Skinny Dip’n Chik’n Naked Boneless Wings, cooked bacon and cooked pasta.
- Pour into a 3-inch-deep hotel pan. Sprinkle with bread crumbs.
- Bake at 375°F for 15 minutes or until crumbs are golden brown and cheese sauce is bubbly
Main Ingredient
