Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP)
By @cafedelites
Ingredients:
2 large skinless boneless chicken breasts pounded to 1-inch thickness
Salt and pepper, to season
1/2 tsp paprika
1/2 tsp dried parsley
1 tbsp oil, divided
2 tbsp butter
1 small yellow onion chopped
6 cloves garlic finely diced
1/3 cup white wine OPTIONAL (use chicken broth)
9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
4 level tbsp flour
2 cups chicken broth
3 cups milk
2 teaspoons dried Italian herbs
10 ounces elbow macaroni uncooked (3 cups!)
3 cups baby spinach leaves
1 cup fresh grated Parmesan cheese
3/4 cup mozzarella cheese shredded
1/2 cup grated cheese Cheddar or Gruyere
2 tbsp fresh parsley chopped
Instructions:
Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large pot or pan. Add the chicken and sear on both sides until golden brown. Transfer chicken to a warm plate, tent with foil and set aside.
To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent. Pour in the white wine and allow to simmer for 5 mins.
Add the sun dried tomatoes with 2 tbsp of the sun dried tomato oil and cook for 1-2 mins.
Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks, herbs, salt and pepper, and bring to a very low simmer.
Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down and cook until the sauce thickens and the macaroni is just cooked. Add the spinach and stir through until wilted.
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 milk. Keep in mind the sauce will continue to thicken as it cools.
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!
