Dessert for 4
Salsa Verde Pepper Jack Macaroni
Cellentani, chicken, vegetables, salsa verde, and two cheeses cook together in a creamy stovetop macaroni dish.
Typical price
$12.89for 4 servings
$3.22 per serving$12.89 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: carlsbadcravings.com
- 25 minstart to table
- Mediumdifficulty
- 4servings as written
- $$typical cost tier
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Pasta$0.10/oz typical | 16 oz | $1.60Typical price |
| Chicken breast, boneless$3.49/lb typical | 1 lb | $3.49Typical price |
| Zucchini and summer squash$1.79/lb typical | 0.3 lb | $0.50Typical price |
| Corn on the cob$0.60 each typical | 0.75 | $0.38Typical price |
| Butter$0.40/oz typical | 1 oz | $0.40Typical price |
| Milk$0.04/oz typical | 13 oz | $0.51Typical price |
| Alfredo, pesto, curry and simmer sauces$0.18/oz typical | 8.5 oz | $1.53Typical price |
| Evaporated or condensed milk$0.14/oz typical | 12 oz | $1.68Typical price |
| Swiss, provolone, gouda$0.40/oz typical | 4 oz | $1.60Typical price |
| Cheddar and shredded cheese$0.30/oz typical | 4 oz | $1.20Typical price |
| Total for the servings shown | $12.89 | |
Pantry staples you likely have
Olive and cooking oilSalt and pepperFlourDried herbs, spices and seasoning blendsHot sauce
Not included in the cost.
Ingredients
- 1 lb cellentani pasta
- 1 lb chicken breasts
- 1 tbsp olive oil
- 1 cup chopped zucchini
- 1 cup sweet corn
- salt and pepper
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup ap flour
- 1 1/2 cups milk
- 1 cup homemade salsa verde
- 1 cans (12 oz) evaporated milk
- 1/2 tsp salt plus more to taste (optional)
- 1/2 teaspon ground cumin
- 1 cup freshly grated pepper jack cheese
- 1 cup freshly grated sharp cheddar cheese
- 3/8 tsp ancho chili pepper (optional)
- hot sauce to taste (optional)
Steps
- Boil the cellentani in salted water until tender, about 8 to 10 minutes, then drain.
- Cut the chicken into small pieces and cook it in 1 tablespoon oil in a large skillet over medium-high heat for 6 to 8 minutes, until it reaches 165 F.
- Cook the zucchini and corn with the chicken for 3 minutes, then transfer everything to a bowl.
- Melt the butter with 2 tablespoons oil in the skillet, whisk in the flour, and cook for 1 minute.
- Whisk in the milk and evaporated milk, then simmer for 4 minutes until slightly thickened.
- Stir in the salsa verde, cumin, pepper, cheddar, and pepper jack, then fold in the pasta, chicken, zucchini, and corn.
Swaps
- Chicken breast, boneless for Chicken thighs, bone-in or bonelessabout $1.20/lb less at typical prices
- Zucchini and summer squash for Bell peppersabout $0.70/lb more at typical prices
- Cheddar and shredded cheese for Mozzarellaabout the same price
- Milk for Almond, soy or oat milkabout $0.01/oz more at typical prices
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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