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Barilla® Veggie Elbows Mac and Cheese with Chicken, Cheddar Cheese and Barilla® Tuscan Herb Sauce


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Barilla® Veggie Elbows Mac and Cheese with Chicken, Cheddar Cheese and Barilla® Tuscan Herb Sauce
PREPARATION TIME
40 minutes

DIFFICULTY
Easy

TYPE
Main course

View more #EatTheSeason recipes

TYPE OF RECIPE
Poultry


Ingredients for 4 people


1 box Barilla® Veggie Elbows
1 jar Barilla® Tuscan Herb Sauce
2 tablespoons of extra virgin olive oil
1 chicken breast sliced thin
salt and pepper to taste
1 cup heavy cream
3 cups Vermont cheddar cheese shredded



Preparation 20 minutes preparation + 20 minutes cooking
1. PRE-HEAT the oven to 375°F

2. BRING a large pot of water to a boil and cook the pasta for half the recommended cooking time

3. DRAIN the pasta and toss with 1 tablespoon of olive oil and place on a sheet tray to cool down

4. Meanwhile in a large skillet SAUTE the sliced chicken breast in olive oil until lightly browned, season with salt and pepper and set aside to cool down

5. In the same skillet WARM the sauce and heavy cream, bring the mixture to a simmer, slowly melt in 1 ½ cups of the Vermont cheddar

6. REMOVE the skillet from the heat and fold in the pasta

7. POUR the pasta into a greased 13x9 pan and cover with sliced chicken and the remaining shredded cheese

8. BAKE the macaroni and cheese for 15-20 minutes or until bubbling and golden on top

9. REMOVE from the oven and let it rest for 10 minutes before serving