Honey BBQ Pulled Chicken Sandwiches

🥘 Ingredients

• bbq sauce
  3 tbsp
• black pepper
  2 tsp
• brioche buns
  2 buns
• butter
  2 tbsp
• cavatappi pasta
  ½ lb
• cheddar cheese
  ½ cup
• chicken cutlets
  8 oz
• cream sauce base
  3 tbsp
• fry seasoning
  2 packet
• gouda cheese
  1.5 oz
• green beans
  1.5 oz
• harissa powder
  1 packet
• honey
  1.5 tbsp
• olive oil
  6 tbsp
• panko breadcrumbs
  ½ cup
• salt
  3 tsp
• white cheddar cheese
  ½ cup

🍳 Cookware

• large pot
• large pot
• large pan
• medium bowl
• medium bowl
• large pan
• medium bowl
• large pan
• large pan
• large bowl
• medium bowl
• 8x8 baking dish
• baking sheet

1. 

   1

   Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. Bring a large pot of salted water to a boil. Trim green beans if necessary. Once water is boiling, add cavatappi pasta to large pot . Cook, stirring occasionally, until al dente ⏱️ 9-11 minutes . Reserve 1 cup pasta cooking water, then drain.

   green beans: 1.5 oz, cavatappi pasta: ½ lb
2. 

   2

   While pasta cooks, pat chicken cutlets dry with paper towels and season all over with harissa powder , salt , and black pepper . Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through ⏱️ 3-5 minutes per side. Transfer chicken to a medium bowl ; let rest ⏱️ 3 minutes .

   chicken cutlets: 8 oz, harissa powder: 1 packet, salt: 1 tsp, black pepper: 1 tsp, olive oil: 2 tbsp
3. 

   3

   While chicken rests, in a second medium bowl , combine bbq sauce , honey , and ¼ cup water. Heat large pan used for chicken over low heat. Add sauce mixture; bring to a simmer, then cover. Transfer chicken (and any juices) to medium bowl used for sauce. Using two forks, shred chicken into bite-size pieces. Increase heat under large pan with sauce to medium-low. Transfer chicken to large pan ; stir to evenly coat. Cover and cook, stirring occasionally, until sauce has thickened ⏱️ 8-10 minutes .

   bbq sauce: 3 tbsp, honey: 1.5 tbsp
4. 

   4

   Meanwhile, place gouda cheese in a large bowl , tear into small pieces. Add white cheddar cheese , cream sauce base , half fry seasoning , ¼ cup reserved pasta cooking water, and salt ; stir to combine. In a third medium bowl , combine panko breadcrumbs , cheddar cheese , remaining fry seasoning , and a drizzle of olive oil .

   gouda cheese: 1.5 oz, white cheddar cheese: ½ cup, cream sauce base: 3 tbsp, fry seasoning: 1 packet, salt: 1 tsp, panko breadcrumbs: ½ cup, cheddar cheese: ½ cup, fry seasoning: 1 packet, olive oil: 2 tbsp
5. 

   5

   In an 8x8 baking dish , combine drained cavatappi, cheese sauce, and butter . Top with panko mixture. Bake on middle rack until topping is browned and sauce is bubbling ⏱️ 10-15 minutes .

   butter: 2 tbsp
6. 

   6

   Meanwhile, toss green beans on a baking sheet with a drizzle of olive oil , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 8-10 minutes . Halve and toast brioche buns .

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, brioche buns: 2 buns
7. 

   7

   Fill buns with saucy chicken. Divide sandwiches, green beans, and mac ’n’ cheese between plates and serve.