Friday, October 5, 2012

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 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.

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