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Southwest Cheddar-Panko Chicken & Mac ’n’ Cheese

Allergens: Milk, Wheat, Soy

Total: 40 min • Prep: 5 min

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Ingredients

Cooking steps

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Slice baguette crosswise into 8 rounds (16 rounds for 4). Cut broccoli into bite-size pieces if necessary.
Spread baguette slices out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes.
Transfer crostini to a plate. (Reserve baking sheet.)

Ingredient Quantities

While baguette toasts, in a small bowl, combine cream cheese, jam, salt, and pepper.
In a separate small bowl, combine panko, one packet of cheddar, ½ TBSP Southwest Spice Blend, a large drizzle of oil, salt, and pepper (two packets of cheddar and 1 TBSP Southwest Spice Blend for 4 servings).

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Pat chicken* dry with paper towels. Season all over with ½ TBSP Southwest Spice Blend (1 TBSP for 4 servings), salt, and pepper. (You’ll use the rest of the Southwest Spice Blend later.) Carefully place on one side of baking sheet used for crostini (for 4, spread chicken out across entire sheet).
Spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).

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Toss broccoli on opposite side of sheet from chicken with a drizzle of oil, salt, and pepper. (For 4 servings, toss broccoli on a second sheet; roast chicken on top rack and broccoli on middle rack, swapping rack positions halfway through.)
Roast on top rack until chicken is cooked through and broccoli is browned and tender, 15-20 minutes.

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Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

In same pot, melt 1 TBSP butter (2 TBSP for 4 servings) over medium-high heat. Add remaining Southwest Spice Blend; cook, stirring constantly, until fragrant, 30 seconds.
Add cream sauce base and ¼ cup reserved pasta cooking water (½ cup for 4); bring to a simmer while stirring.
Turn off heat; stir in remaining cheddar until melted.

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Add drained penne to pot with cheese sauce; stir to combine. Taste and season with salt and pepper. TIP: If needed, stir in splashes of remaining reserved pasta cooking water to reach your desired consistency.
Spread crostini with red pepper cream cheese.
Divide chicken, broccoli, and mac ’n’ cheese between plates. Top mac ’n’ cheese with crispy onions. Serve with crostini on the side. TIP: Serve everything family style to speed up plating!

Ingredient Quantities