4 tbsp Rice Wine Vinegar
2 tsp Worcestershire Sauce
4 tsp Tabasco
4 tbsp Toasted Sesame Oil
2 tbsp Low Sodium Soy Sauce
2 tbsp Dijon Mustard
4 tbsp Brown Sugar
½ tsp Cayenne Pepper
1 tsp Red Pepper Flakes
2 tbsp Grated Ginger
3 Boneless, Skinless Chicken Breasts
2 Cups Mustard Greens- Finely chopped
2 lbs Penne Rigate Pasta (or your favorite pasta w/ holes and ridges, but NOT elbow)
8 tbsp Butter
8 tbsp Flour
4 Cups Milk
1 tbsp Salt
4 Cups Shredded Cheddar Cheese
Take ½ of the Szechwan Sauce and marinate the chicken for at least an hour (overnight is great). In a med / hot pan w/ a little extra virgin olive oil sear the chicken, about 3 - 4 minutes each side. Set aside for 15 minutes. Then slice chicken and cube into about ¼”.
In a large pot w/ salted water, boil the pasta for 5 minutes then drain.
In a pot, over med heat melt the butter then add in the flour and stir to mix about 3 minutes. Then add in milk that you warmed and salt. Wisk to combine and make sure there are no lumps. Add in 2nd ½ of Szechwan sauce and cheese. Wisk to combine and melt cheese. Taste and adjust seasonings accordingly.
In a large bowl add chicken, pasta, mustard greens and sauce and mix until combined.
Butter a large baking dish and then add the mac & cheese. Bake in a 350 degree oven for 45 minutes covered with aluminum foil. Remove foil and bake for another 15 minutes. Let cool about 15 minutes and then serve.
* if you’re making ahead and putting in the fridge, take out of the fridge 30 minutes before baking.