Chicken Mac 'n' Cheese

Nutrition per serve

Ingredients

• 50g parmesan
• 300g chicken breast fillet
• 10g country seasoning
• 1pcs macaroni pasta
• 150g peas
• 40g panko breadcrumbs
• 15ml olive oil
• 625ml (2½ cups) boiling water
• 20g butter
• 15ml plain flour
• 60ml (¼ cup) milk

Method

1. Step 1 — Prep ingredients
   Finely grate the parmesan. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Combine 1 tsp country seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat. Put the remaining country seasoning and 625ml (2½ cups) boiling water in a heatproof jug and stir to dissolve.
2. Step 2 — Make sauce
   Melt 20g butter in a medium saucepan over medium-high heat. Add 1 tbs plain flour and cook, stirring, for 1 min or until golden. Stir in the stock and 60ml (¼ cup) milk and bring to the boil.
3. Step 3 — Cook pasta and peas
   Add the pasta to the sauce and stir to combine. Reduce the heat to medium and cook, stirring occasionally (see Kitchen 101), for 8 mins. Add the peas and cook, stirring occasionally, for 2-4 mins until the pasta and peas are tender and the liquid is almost absorbed. Remove the pan from the heat. Stir in the parmesan. Taste, then season with salt and pepper.
4. Step 4 — Pan-fry chicken
   Meanwhile, heat 2 tsp olive oil in a medium frypan over medium heat. Cook the breadcrumbs, stirring, for 3 mins or until golden. Remove from the pan. Return the pan to medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Remove the pan from the heat.
5. Step 5 — Serve up
   Thinly slice the chicken. Divide the mac 'n' cheese among bowls and top with the chicken. Scatter over the toasted breadcrumbs and enjoy!
6. Step 6 — Kitchen 101
   It's important to stir the pasta every now and then to prevent it from sticking to the base of the pan.

Allergens

Milch, Gluten, Wheat, Sulfit