Szechwan Chicken Mac & Cheese

Szechwan Sauce:

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 2^nd 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.