Gluten-Free Chicken with Tomatoes and Polenta
PREP TIME: 25min COOK TIME: 40min
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 33g||51%|
|Saturated Fat 16g||80%|
|Total Carbs 42g||14%|
|Dietary Fiber 2g||8%|
|Vitamin A 20%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 lb.cavatappi or other curly pasta
1 tsp.smoked paprika
1/4 tsp.black pepper
6 tbsp.olive oil
2 cupschopped celery
1 cupdiced onions
2 clovesgarlic, minced
2 1/2 cups2% milk
2 tbsp.Sriracha sauce
1 canfire-roasted tomatoes (15-ounces)
1/2 cuppickled jalapeño
6 cupsshredded Gruyere cheese
1 ballsmoked mozzarella (1/2 lb.), cut into 1/2-inch chunks
1 cupfresh bread crumbs or Panko crumbs
1 cupcrumbled blue cheese
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
TIP: Try making it healthy by using cooked cauliflower instead of pasta.
On a plastic cutting board, cube the chicken breasts into bite-sized pieces. Toss with 1 tablespoon of olive oil and season with smoked paprika, salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken cubes and cook for 5 to 7 minutes until browned on all sides. Transfer to a plate and set aside.
TIP: Try seasoning the chicken with seafood seasoning.
In the same pot or Dutch oven, heat the remaining 4 tablespoons of olive oil. Add the celery, onion and garlic and cook for 5 to 6 minutes until vegetables are softened. Whisk the flour into the vegetable mixture until smooth. Cook for 1 minute. Whisk in the milk and Sriracha sauce and stir until thickened, about 2 minutes. Remove from heat. Stir in the fire-roasted tomatoes, jalapeños, Gruyere cheese, smoked mozzarella and cooked chicken cubes. Fold in the cooked pasta and toss to coat.
TIP: Try adding Chipotle hot sauce instead of Sriracha, or try adding roasted garlic.
Preheat the oven to 400°F. Spray a 9- by 13-inch casserole or baking dish with cooking spray. Pour the pasta into the prepared baking dish and top with Panko crumbs and blue cheese crumbles. Bake in a preheated oven for 10 to 15 minutes until bubbly and golden on top. Let the casserole rest for 5 to 7 minutes before serving. Serve with a side salad for a complete meal.
TIP: Try topping the casserole with bacon, scallions or even corn chips or corn flakes for extra crunch.
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