PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVES: 6 PEOPLE
This one-pot Tuscan Chicken Mac & Cheese is an easy and quick dinner you can make in a cinch! This version would never make you go back to the usual mac and cheese!
INGREDIENTS
1 tbsp oil, divided (use olive or canola oil)
2 tbsp butter
2 large skinless, boneless chicken breasts, pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
1/2 tsp paprika (sweet or smokey)
1/2 tsp dried parsley
1 small yellow onion, chopped
6 cloves garlic, finely diced
9 ounces (250 grams) jarred sun-dried tomato strips in oil (reserve 2 tbsp of oil and drain the rest)
1/3 c. white wine OPTIONAL (use chicken broth instead if you wish)
3 level tablespoons flour
2 c. chicken broth
10 oz. (300 grams) elbow macaroni, uncooked (3 c.)
3 c. baby spinach leaves
1/2 c. grated cheese, Cheddar or Gruyere
1 c. fresh grated Parmesan cheese
3/4 c. mozzarella cheese, shredded
3 c. milk OR light cream or half and half, divided
2 tsp dried Italian herbs
2 tbsp fresh parsley, chopped
Salt and pepper, to season
HOW TO MAKE TUSCAN CHICKEN MAC AND CHEESE
Step 1: Sprinkle the chicken with salt, pepper, paprika, and dried parsley, and drizzle with 2 tsp oil.
Step 2: In a large (30 cm or 12-inch) pot or pan, heat the rest of the oil over medium-high heat. Once hot, add the chicken and sear all sides until completely cooked and the center of the chicken is no longer pink. To a warm plate, transfer the chicken and cover it with foil. Set aside.
Step 3: Melt the butter in the now-empty pan. Toss in the onion and garlic. Cook for about 2 minutes until the onions are transparent, stirring often. Add the white wine and let it simmer for about 5 minutes or until starting to decrease.
Step 4: Next, add the sun-dried tomatoes with 2 tbsp of the sun-dried tomato oil from the jar. Cook for an additional 1 to 2 minutes.
Step 5: Whisk in the flour and cook for a minute more. Pour in the broth and 2 1/2 c. of milk or cream/half-and-half. Add the herbs and season with salt and pepper. Bring the mixture to a very low simmer.
Step 6: Stir in the dry macaroni. Once simmering, adjust the heat to medium-low and continue to cook for another 9 to 10 minutes, stirring constantly until the sauce has thickened and the macaroni is al dente. Toss in the spinach and cook until wilted.
Step 7: Remove the pot from the heat and quickly stir in all the cheese. To taste, season with salt and pepper. You can add the rest of the half c. milk or cream in 1/4 c. increments if the sauce is too thick until the sauce reaches your preferred thickness.
Step 8: Into strips, slice the chicken and toss it into the pasta. Add any juices left from the chicken. Stir in the parsley and serve the Tuscan chicken mac and cheese right away. Enjoy!
NOTES:
For maximum flavor, use full-fat milk. But if you want to use low-fat milk, it’s fine. If desired, you can also use light cream, heavy cream, or evaporated milk.
Add in half c. light cream or heavy cream for added cream flavor. Add this right before adding in the spinach. And make sure to let it get hot before tossing in the spinach.
NUTRITION FACTS:
Calories: 586 kcal | Carbohydrates: 51g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 950mg | Potassium: 1318mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2735IU | Vitamin C: 58mg | Calcium: 531mg | Iron: 3mg
Don't forget to like & share this recipe with your friends, I appreciate your help & support, and if you would like to see more recipes check out the next page!