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Publix Simple Meals

Barbecue-Cheddar Chicken Pasta with Simple Watermelon Ice Cream

Barbecue-Cheddar Chicken Pasta with Simple Watermelon Ice Cream
Servings:
6
Total Time:
6 hours, 15 minutes
Active Time:
40 minutes

Cooking Sequence

  • Prepare ice cream and freeze (15 minutes)
  • Complete and serve pasta (30 minutes)
  • When ice cream is frozen, serve for dessert (5 hours 30 minutes)

Barbecue-Cheddar Chicken Pasta

Ingredients

1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 sharp cheddar cheese block (6–8 oz), shredded
1 Deli oven-roasted (or smoked) chicken, shredded
4 slices thick-cut bacon
1 (14.5-oz) can diced tomatoes with garlic, undrained
2 cups no-salt-added chicken stock (or broth)
1/2 cup bold and spicy barbecue sauce
9 oz fresh linguine (or fettucine) pasta
3 oz presliced green onions

Prep

  • Chop red onion and pepper. Shred cheese (about 2 cups).
  • Shred chicken (white meat only; 2 cups).

Steps

  1. Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, or until crisp. Remove bacon from pan; drain (reserving 2 tablespoons bacon drippings in pan).
  2. Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.
  3. Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top each evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.

Simple Watermelon Ice Cream

Ingredients

1-inch piece fresh ginger, peeled/grated
2 cups fresh watermelon chunks
4 fresh mint leaves
3 cups heavy whipping cream
1 (14-oz) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Plastic wrap

Steps

  1. Peel ginger, then grate (2 tablespoons). Place watermelon in blender (or food processor); blend until smooth and pureed. Add mint leaves; blend until combined.
  2. Beat whipping cream, condensed milk, ginger, vanilla, and salt with electric mixer on high until stiff peaks form. Slowly pour in 1 cup watermelon mixture, while continuing to beat on high, until combined.
  3. Pour cream mixture into large loaf pan. Place plastic wrap directly over cream mixture (to help prevent ice crystals). Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)

Aprons Advice

  • Complete your meal with steamed vegetables, fresh salad blend, crusty bread, and lemonade.
  • Remove ice cream from freezer 15 minutes before serving for easier scooping.

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Barbecue-Cheddar Chicken Pasta

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Simple Watermelon Ice Cream

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Barbecue-Cheddar Chicken Pasta

CALORIES (per 1/6 recipe) 550kcal; FAT 30.00g; SAT FAT 13.00g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 1020mg; CARB 42g; FIBER 1.00g; SUGARS 13g; PROTEIN 27g; CALC 25%; VIT A 0%; VIT C 0%; IRON 10%

Simple Watermelon Ice Cream

CALORIES (per 1/8 recipe) 470kcal; FAT 37.00g; SAT FAT 23.00g; TRANS FAT 1.00g; CHOL 120mg; SODIUM 210mg; CARB 31g; FIBER 0.00g; SUGARS 31g; PROTEIN 7g; CALC 15%; VIT A 0%; VIT C 0%; IRON 0%

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