Carolina Barbecue Chicken with Quick Stovetop Mac ʼnʼ Cheese and Green Beans
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 24 ounce Chicken Breast
- 1 Chili Pepper
- 1/4 ounce Chives
- 8 ounce Gemelli
- 12 ounce Green Beans
- 1 cup Cheddar Cheese
- 2 ounce Cream Cheese
- 4 ounce BBQ Sauce
- 4 tablespoon White Wine Vinegar
Directions
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Wash and dry all produce. Bring a large pot of salted water to a boil. Place chicken on a cutting board and cover with plastic wrap. Pound with a mallet, rolling pin, or heavy-bottomed pan until ½ inch thick.
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Heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 3-4 minutes per side. Remove pan from heat. Meanwhile, mince chili. Finely mince chives until you have 1 TBSP.
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Once water is boiling, add 4 oz gemelli (about ⅔ of the package) to pot and cook, stirring occasionally. After about 5 minutes, add green beans to same pot and continue cooking until tender, about 4 minutes longer.
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Once green beans are tender, remove from pot with a slotted spoon and set aside on a paper-towel-lined plate to dry. Season with salt and pepper. Drain gemelli, then return to empty pot off heat.
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Add cheddar cheese, 1 TBSP water, 1 TBSP butter, cream cheese, chives, and a pinch of chili (to taste) to pot with gemelli. Stir until a creamy, thick sauce has formed. Season with salt and pepper.
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Add barbecue sauce, vinegar, and as much chili as you like to pan with chicken. Return to stove over low heat and toss until chicken is coated in a sticky sauce. Divide between plates and serve with mac ’n’ cheese and green beans on the side.