"Summer Veggie Mac & Cheese!
I made this beautiful pasta dish with @annieshomegrown Mac & Cheese for a picnic with my family! It was such a big hit with all the flavors of summer! #ad @thefeedfeed
This recipe showcases my favorite seasonal produce: tomatoes, basil and zucchini. If your garden is anything like mine, then it’s completely overflowing with a ton of veggies!
This Annie’s Mac & cheese recipe is the perfect way to use up what you have. I made the pesto ahead of time, but it totally makes the dish!
From 8/18 - 8/31, @annieshomegrown Mac & Cheese are on sale at @lakewindsfoodcoop for 10/$10! Don’t miss out on other Annie’s products sales during this time too.
Find the recipe on @thefeedfeed: https://ff.recipes/summer-veggie-mac! #annieshomegrown #feedfeed"
Summer Veggie Mac and Cheese
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A Note from Feedfeed
Annie's Natural M&C is on sale at Lakewinds Food Co-op for 10/$10 and Annie's Bunny Grahams, Crackers & Fruit Snacks are 2/$5, along with many other Annie's products on sale from 8/18-8/31.
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- Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 3-4 Servings
Recipe Card
ingredients
For the Pesto:
- 2 cups basil leaves, packed
- 1/3 cup parmesan cheese, grated
- 1/3 cup pine nuts
- 1/2 lemon, juiced
- 2 cloves garlic, roughly chopped
- 1/2 teaspoon salt, plus more to taste
- 1/2 cup olive oil, plus more as needed
ingredients
For the Mac and Cheese:
- 1 box Annie’s Mac & Cheese
- 2 chicken breasts, boneless, skinless, cut into bite-sized pieces
- salt, to taste
- freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 1 medium zucchini, diced
- 1/2 cup red onion, minced
- 1/2 cup cherry tomatoes, sliced
- 1/4 cup basil pesto, see recipe
- 1/2 ounce crumbled feta cheese, optional
Method
For the Pesto:
Step 1
In a food processor, combine all ingredients except for the olive oil. As the food processor is running, slowly drizzle in olive oil, scraping down the sides of the food processor as needed. Add more oil until you reach the desired consistency. Season with more salt, if needed, to taste.
For the Mac and Cheese:
Step 1
Prepare mac and cheese according to package directions. Keep warm.
Step 2
Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add chicken in an even layer. Cook, stirring and flipping chicken as needed, until browned and cooked through, about 8 to 10 minutes. Remove onto a plate, along with any pan juices.
Step 3
Add the remaining tablespoon of olive oil to the same skillet over medium heat. Add zucchini and red onion, cook for about 5-6 minutes, or until the veggies are tender.
Step 4
Add chicken and any accumulated pan juices back to the pan. Add cherry tomatoes and pesto. Add chicken mixture to mac and cheese, stirring to combine. Season with salt and pepper to taste. Top with crumbled feta, if desired, before serving.