Full Recipe

Chunky Chicken Mac and Cheese

Whole Grain Breaded Breast Chunks White 6/5# Fully Cooked

Cavatappi pasta tossed in a creamy garlic white cheddar sauce loaded with tender Skinny Dip’n Chik’n Naked Boneless Wings, smoky chicken bacon and golden breadcrumbs.

Recipe Preparation

Ingredients

  • 2 lb
    Skinny Dip’n Chik’n Naked Boneless Wings
  • 3 lb
    Skinny Dip’n Chik’n Naked Boneless Wings
  • 1 tbsp
    Garlic, peeled, minced
  • 1/4 c
    Butter, unsalted
  • 1/4 c
    Flour
  • 1 qt
    Whole milk
  • 2 (8 Ounces)
    White Cheddar cheese, shredded
  • 1 tbsp
    Salt
  • 1 1/2 tsp
    Black pepper
  • 1 lb
    Chicken bacon, cooked, chopped
  • 2 c
    Crusty breadcrumbs

Method

  1. Bake Skinny Dip’n Chik’n Naked Boneless Wings on sheet trays at 375°F for 10 to 12 minutes or until a thermometer inserted into the chicken reads 165°F.

  2. Cook pasta in a large stockpot of water over high heat for 6 to 8 minutes or until al dente; drain.

  3. Sauté garlic in butter in a large saucepan for 2 minutes or until tender. Add flour; cook and stir for 3 minutes or until flour is lightly browned.

  4. Add milk slowly, whisking until blended. Cook for 3 to 4 minutes or until sauce thickens.

  5. Add cheddar cheese, salt and pepper; cook and stir until cheese is melted.

  6. Stir in Skinny Dip’n Chik’n Naked Boneless Wings, cooked bacon and cooked pasta.

  7. Pour into a 3-inch-deep hotel pan. Sprinkle with breadcrumbs.

  8. Bake at 375°F for 15 minutes or until crumbs are golden brown and cheese sauce is bubbly.

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