Chicken & Kale Pesto White Cheddar Mac & Cheese Recipe

December 21, 2021

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Super easy and keto-friendly, this mac & cheese recipe is gooey, rich, and packed with flavor from our Kale Pesto White Cheddar bestseller. Makes 8 servings.

Ingredients:

  • 1 pound of dry elbow macaroni
  • 3 cups of shredded rotisserie chicken
  • 3 cups chopped kale, stems removed
  • 1 25 oz. jar of Sonoma Gourmet Kale Pesto White Cheddar Sauce
  • 2 cups of shredded mozzarella or white cheddar cheese
  • 2 tablespoons chopped parsley
  • Kosher salt to taste
  • Freshly ground black pepper

Preparation:

  1. Cook pasta in salted water according to package directions.
  2. Drain the pasta, reserving 1 cup of the cooking water. Return the pasta to the pot and place the pot on the stove over medium heat.
  3. Add the chicken, Kale Pesto Sauce, and kale. Simmer, stirring occasionally, for 4 to 5 minutes.
  4. Stir in the cheese and cook for 2 to 3 minutes more. Season with salt and pepper to taste.
  5. Dish-up and top with chopped parsley.
Chicken & kale pesto white cheddar mac & cheese made with Sonoma Gourmet's kale pesto white cheddar sauce Chicken & kale pesto white cheddar mac & cheese made with Sonoma Gourmet's kale pesto white cheddar sauce

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Sonoma Gourmet Kale Pesto White Cheddar Sauce

Kale Pesto White Cheddar Sauce

$9.99

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