One Pot Tuscan Chicken Mac And Cheese
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
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
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.
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.
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.
Add the dry macaroni; stir occasionally as it comes to a simmer; reduce heat down to medium-low; stir occasionally while it cooks for 9 - 10 minutes, or until sauce thickens and macaroni is cooked al dente, tender but still firm. Add spinach; stir until wilted.
Remove pot off heat; stir all of the cheese in quickly. Season with salt and pepper, to taste. If sauce it too thick, add the remaining 1/2 c. milk or cream in 1/4 c. increments, until reaching desired thickness. The sauce will continue to thicken as it cools.
Slice chicken into strips; stir through the pasta; pour in juices left from the chicken. Sprinkle with parsley; stir.
Serve immediately.
6 servings.
*Whole milk is preferred for maximum flavor, but low-fat milk is alright. A light cream, heavy cream or evaporated milk could also be used.
**For added cream flavor, add in 1/2 c. light or heavy cream right before adding in the spinach, allowing it to get hot before adding in the spinach.