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Barilla® Veggie Rotini

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



Ingredients for 6 people      

  • 1 box Barilla® Veggie Rotini
  • 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

Made with

Veggie Rotini


  1. 1
    PRE-HEAT the oven to 375°F
  2. 2
    BRING a large pot of water to a boil and cook the pasta for half the recommended cooking time
  3. 3
    DRAIN the pasta and toss with 1 tablespoon of olive oil and place on a sheet tray to cool down
  4. 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. 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. 6
    REMOVE the skillet from the heat and fold in the pasta
  7. 7
    POUR the pasta into a greased 13x9 pan and cover with sliced chicken and the remaining shredded cheese
  8. 8
    BAKE the macaroni and cheese for 15-20 minutes or until bubbling and golden on top
  9. 9
    REMOVE from the oven and let it rest for 10 minutes before serving

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