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 (6 hours)

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. Press plastic wrap directly onto surface of cream mixture to help prevent ice crystals. Freeze 6 hours (or overnight) until firm. Serve. (Makes 8 servings.)

Barbecue-Cheddar Chicken Pasta

Ingredients

1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 block sharp cheddar cheese (6–8 oz), shredded
1 Deli smoked (or oven-roasted) 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 (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, 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 evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.

Aprons Advice

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

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Simple Watermelon Ice Cream

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Barbecue-Cheddar Chicken Pasta

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Simple Watermelon Ice Cream

Amount per 1/8 recipe serving: Calories 480, Total Fat 37.00g, Sat Fat 23.00g, Trans Fat 1.00g, Chol 120mg, Sodium 210mg, Total Carb 33g, Fiber 0.00g, Sugars 32g, Protein 7g, Calc 15%, Vit A 0%, Vit C 0%, Iron 0%

Barbecue-Cheddar Chicken Pasta

Amount per 1/6 recipe serving: Calories 510, Total Fat 26.00g, Sat Fat 11.00g, Trans Fat 0.00g, Chol 80mg, Sodium 960mg, Total Carb 42g, Fiber 1.00g, Sugars 13g, Protein 25g, Calc 20%, Vit A 0%, Vit C 0%, Iron 10%

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