Tuscan Chicken Mac and Cheese
Today, we're diving into a culinary adventure that combines the comforting indulgence of mac and cheese with the savory goodness of Tuscan flavors. Get ready to tantalize your taste buds with our scrumptious Tuscan Chicken Mac and Cheese recipe. This dish is a delightful marriage of tender chicken, sun-dried tomatoes, spinach, and a creamy, cheesy sauce that will leave you craving for more.
Cost: $
Ingredients
- 2 large skinless, boneless chicken breasts, pounded to 1-inch thickness
- Salt and pepper, to taste
- 1 1/2 tsp paprika
- 1 1/2 tsp dried parsley
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion, chopped
- 6 clove garlic, finely diced
- 1/3 cup white wine (optional, can substitute chicken broth)
- Jarred sun-dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
- 3 tbsp flour
- 2 cup chicken broth
- 3 cup half and half (or milk)
- 2 tsp dried Italian herbs
- 10 oz elbow macaroni, uncooked
- 3 cup baby spinach leaves
- 1 cup freshly grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 cup grated Cheddar
- 2 tbsp fresh parsley, chopped
Instructions
- Season chicken with salt, pepper, paprika, dried parsley, and 2 teaspoons of oil.
- Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown and cooked through. Transfer chicken to a warm plate, tent with foil, and set aside.
- In the same pan, add butter and sauté onion and garlic until onion becomes transparent (about 2 minutes). Pour in white wine and simmer for 5 minutes, or until beginning to reduce down.
- Add sun-dried tomatoes with 2 tablespoons of reserved oil from the jar and cook for 1-2 minutes to release flavor.
- Stir flour into the pot and cook for a further minute. Then, add broth, 2 1/2 cups of half and half (or milk), herbs, salt, and pepper, and bring to a low simmer.
- Add dry macaroni and stir occasionally as it comes to a simmer. Reduce heat to medium-low and stir regularly while it cooks (for about 9 - 10 minutes), or until sauce thickens and macaroni is just cooked (al dente).
- Add spinach and stir until wilted.
- Remove pot from heat and quickly stir in all cheese. Adjust salt and pepper to taste. If sauce is too thick, add remaining 1/2 cup half and half (or milk) in 1/4 cup increments until desired thickness is reached.
- Slice chicken into strips and stir through pasta (pour in any juices left from the chicken). Sprinkle with parsley and serve immediately.