Description

You will definitely add this delicious meal to your dinner rotation. It's quick and easy to make and oh so satisfying and comforting.

Ingredients

• 2 large skinless, boneless chicken breasts, pounded to 1 in. thickness or 4 boneless, skinless chicken thigh fillets
• salt and pepper
• 1/2 t. paprika
• 1/2 t. dried parsley
• 1 T. olive or canola oil, divided
• 2 T. butter
• 1 small yellow onion, chopped
• 6 cloves garlic, finely diced
• 1/3 c. white wine or chicken stock/broth
• 9 oz. jarred sun-dried tomato strips in oil (reserve 2 T. oil, draining the rest)
• 3 level T. flour
• 2 c. chicken stock/broth
• 3 c. whole milk, light cream or half and half, divided
• 2 t. dried Italian herbs
• 10 oz. elbow macaroni. uncooked (3 c.)
• 3 c. baby spinach
• 1 c. freshly grated Parmesan cheese
• 3/4 c. Mozzarella cheese, shredded
• 1/2 c. grated Cheddar or Gruyere cheese
• 2 T. freshly chopped parsley

Steps

1. Season chicken with salt, pepper, paprika, dried parsley and 2 t. oil. Heat the remaining oil in a large 12 inch pan over medium-high heat. Add the chicken; sear on all sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate/platter; tent with foil; set aside.
2. To the same pan, add the butter; fry onion and garlic until onion becomes transparent, stirring occasionally for about 2 minutes. Pour in wine; allow to simmer for 5 minutes, or until beginning to reduce.
3. Add sun-dried tomatoes with 2 T. of the sun dried tomato oil from the jar; cook for 1-2 minutes. Stir flour into the pan; cook for 1 minute; add stock/broth, 2 1/2 c. milks (or cream/half and half), herbs, salt and pepper; bring to a very low simmer.