Rotisserie Chicken Tuscan Mac and Cheese
For Breadcrumb Topping
2 Slices Martin’s 100% Whole Wheat Potato Bread
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
1 Teaspoon Dried Parsley
Parmesan Cheese, grated, to taste
4 Cups Cavatappi Noodles
½ Cup Butter
1 Teaspoon Garlic, minced
1 Chicken Stock Cube
3 Tablespoons All-Purpose Flour
2 ¼ Cup Milk
1 Cup Mozzarella Cheese, shredded
1 Cup Asiago Cheese, shredded
1 Cup Romano Cheese, shredded
2 Ounces Diced Pimento Peppers, drained
2 Tablespoons Fresh Basil
2 Tablespoons Sun Dried Tomatoes
½ Cup Bell Peppers, chopped
Pinch Cayenne Pepper
1 Rotisserie Chicken
Preheat oven to 350°F. In a food processor, add Martin’s 100% Whole Wheat Potato Bread, garlic powder, onion powder, dried parsley, and parmesan cheese. Pulse until the mixture reaches a breadcrumb consistency. Spread breadcrumbs on baking sheet and toast in oven until golden brown, about 3-5 minutes. Set aside once toasted.
Set pot or cast iron skillet on high heat, and bring to a boil. Cook pasta for 6-8minutes, until al dente. Drain pasta and set aside.
Melt butter over medium-high heat in the same pot or cast iron skillet used to boil the pasta.
Once melted, add garlic and sauté for 1 minute.
Add chicken stock cube. Break up and stir into butter with a whisk. Add flour and stir until thickened.
Add milk, then stir in cheeses, pimento peppers, fresh basil, sun dried tomatoes, and bell peppers. Add cayenne pepper to taste if you want to add some heat.
Reduce heat to medium-low, and whisk until cheese melts and sauce becomes thickened. Don’t let it boil or the cheese may separate and the sauce may become grainy.
Stir in cooked pasta and remove from heat.
Sprinkle an even layer of breadcrumbs over the cooked pasta.
Slice chicken breast from a warm rotisserie chicken and cut into slices or bite sized pieces. Place on top of prepared pasta. Serve with side salad and toasted garlic bread made with Martin’s Long Potato Rolls.
Recipe adapted from: https://www.mightymrs.com/rotisserie-chicken-tuscan-mac-and-cheese.