Wash and dry all produce. Bring a large pot of salted water to a boil. In a small bowl, whisk together ketchup, 11/2 TBSP mustard, 1 TBSP water, 1/2 tsp garlic powder, honey, 1/2 tsp paprika, 1/2 tsp sugar, and a pinch of cayenne (we sent more mustard, garlic, paprika, and cayenne than needed). Set aside.

Halve, peel, and mince half the shallot (use other half as you like). Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken all over with salt and pepper, then add to pan. Cook until no longer pink in center, 4-6 minutes per side. Remove from pan and set aside.

While chicken cooks, add 1 cup gemelli (we sent more) to pot of boiling water. Cook, stirring occasionally, until almost tender, about 10 minutes, then add green beans to same pot. Continue cooking until both are tender, 3-4 minutes longer. Remove green beans with a slotted spoon or tongs and set aside. Drain gemelli.

Once chicken is cooked through, reduce heat under pan to medium and add sauce. Toss chicken to coat. Let cook until sauce has thickened to a sticky consistency, 2-3 minutes. Remove from heat.

Melt 1/2 TBSP butter in pot used for gemelli over medium-low heat. Add minced shallot and cook, tossing, until softened, about 2 minutes. Remove pot from heat. Add drained gemelli, 2 TBSP water, cream cheese, cheddar, and another 1/2 TBSP butter. Stir until creamy. Season with salt and pepper. TIP: If mixture is stiff, add another 1-2 TBSP water.

Sprinkle green beans with a drizzle of olive oil. Season with salt and pepper. Divide chicken, mac ’n’ cheese, and green beans between plates. Drizzle any sauce in pan over chicken. TIP: Stir a splash or two of water into sauce first if it seems stiff.