Tuscan Chicken Mac And Cheese

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Tuscan Chicken Mac And Cheese

  • Total time: 1 Hour
  • Servings: 6 Servings

Ingredients

  • 2 Large Skinless Boneless Chicken Breasts, pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
  • Salt and Pepper, to season
  • 1/2 tsp Paprika (sweet or smokey)
  • 1/2 tsp Dried Parsley
  • 1 Tbsp Oil, divided (use olive or canola oil)
  • 2 Tbsp Butter
  • 1 Small Yellow Onion, chopped
  • 6 Cloves Garlic, finely diced
  • 1/3 Cup White Wine (or use chicken broth)
  • 9 oz (250 g) Jarred Sun Dried Tomato Strips In Oil (reserve 2 Tbsp of oil and drain the rest)
  • 3 Level Tbsp Flour
  • 2 Cups Chicken Broth
  • 3 Cups Milk or Light Cream or Half and Half, divided
  • 2 tsp Dried Italian Herbs
  • 10 oz (3 Cups or 300 g) Elbow Macaroni, uncooked
  • 3 Cups Baby Spinach Leaves
  • 1 Cup Fresh Grated Parmesan Cheese
  • 3/4 Cup Mozzarella Cheese, shredded
  • 1/2 Cup Grated Cheddar Cheese or Gruyere
  • 2 Tbsp Fresh Parsley, chopped

Directions

  • 1)

    Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.

  • 2)

    To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine (or chicken broth) and allow to simmer for 5 minutes, or until beginning to reduce down.

  • 3)

    Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavor as possible.

  • 4)

    Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).

  • 5)

    Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9-10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.

  • 6)

    Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.

  • 7)

    Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

Notes

Source: https://cafedelites.com/tuscan-chicken-mac-and-cheese/