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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