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Spring Chicken and White Cheddar Ragout

  • 65 min
  • Easy
  • 10

Comforting yet sophisticated, white cheddar mac and cheese is topped with flavorful chicken thighs, asparagus, and sliced cherry tomatoes.

  • Butter -- 3 1/3 oz
  • Chicken thighs, boneless, seasoned -- 3 1/3 lb
  • Carrots, diced -- 3 1/3 oz
  • Celery, diced -- 3 1/3 oz
  • Onions, diced -- 6 2/3 oz
  • Flour -- 1 2/3 cup
  • Minor’s® Chicken Base, prepared -- 27 fl oz
  • Stouffer’s® White Cheddar Mac & Cheese, warmed -- 33 oz
  • Asparagus, blanched, 1-inch pieces -- 14 oz
  • Cherry tomatoes, halved -- 10 oz
  • Scallions, sliced, for garnish
Preparation
1
In a large, deep pan, heat butter and sear chicken until crisp on both sides. Remove from pan and set aside.
2
Add carrots, celery, and onion to pan and sauté 2–3 minutes. Add flour and continue to cook 3–4 minutes.
3
Add Chicken Base and stir until slightly thickened.
4
Return chicken thighs to the pan and bring to a simmer; cook 30 minutes, until internal temperature is 165°F.
5
Remove chicken from the pan. Add White Cheddar Mac & Cheese, stir to incorporate. Add asparagus.
6
For each serving, place 8 oz mac and cheese mixture in bowl, top with chicken thigh, 1 oz cherry tomatoes, and scallions.
Components