Honey BBQ Pulled Chicken Sandwiches
with Mac 'n' Cheese & Roasted Green Beans
Get backyard BBQ vibes any time of year with this Black History Month-inspired meal. Harissa-spiced shredded chicken is tossed with honey BBQ sauce and loaded into toasted brioche buns. Served alongside are roasted green beans and a decadent baked mac ‘n’ cheese with a crunchy, cheesy panko topping.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Green Beans
8 tablespoon
BBQ Sauce
2 teaspoon
Honey
½ cup
White Cheddar Cheese
(Contains Milk)
½ cup
Cheddar Cheese
(Contains Milk)
4 ounce
Cream Sauce Base
(Contains Milk)
1 tablespoon
Fry Seasoning
6 ounce
Cavatappi Pasta
(Contains Wheat)
2 unit
Brioche Buns
(Contains Wheat)
2 slice
Gouda Cheese
(Contains Milk)
1 tablespoon
Harissa Powder
10 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle position and preheat oven to 450 degrees. Wash and dry produce. Bring a large pot of salted water to a boil. • Trim green beans if necessary. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
• While pasta cooks, pat chicken* dry with paper towels and season all over with half the harissa powder (all for 4 servings), salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a medium bowl; let rest at least 3 minutes. (You’ll finish the chicken in the next step.)
• While chicken rests, in a second medium bowl, combine BBQ sauce, honey, and 1⁄4 cup plain water (1⁄3 cup for 4 servings). Heat pan used for chicken over low heat. Add sauce mixture; bring to a simmer, then cover (you’ll add more to the pan later). • Transfer chicken (and any juices) to bowl used for sauce. Using two forks, shred chicken into bite-size pieces. • Increase heat under pan with sauce to medium-low. Transfer chicken to pan; stir to evenly coat. Cover and cook, stirring occasionally, until sauce has thickened, 8-10 minutes.
• In a large bowl, tear gouda into small pieces. Add white cheddar cheese, cream sauce base, half the Fry Seasoning, 1⁄4 cup reserved pasta cooking water, 1 tsp salt, and pepper (1⁄2 cup pasta cooking water and 2 tsp salt for 4 servings); stir to combine. • In a small bowl, combine panko, yellow cheddar cheese, remaining Fry Seasoning, and a drizzle of oil.
• While chicken cooks, in an 8-by-8-inch baking dish (9-by-13-inch for 4 servings), combine drained cavatappi, cheese sauce, and 2 TBSP butter. Top with panko mixture. Bake on middle rack until topping is browned and sauce is bubbling, 10-15 minutes.
• While mac ’n’ cheese cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until green beans are until browned and tender, 8-10 minutes • Meanwhile, halve and toast buns.
• Fill buns with saucy chicken. Divide sandwiches, green beans, and mac ’n’ cheese between plates and serve.
Chicken is fully cooked when internal temperature reaches 165°.
