Tuscan Chicken Mac And Cheese – No larger pots or pans to wash up, and minimum art work with easy parts. It is going to be onerous to go decrease again to common Mac and Cheese after this! Right here’s the part: garlic + solar dried tomatoes + parmesan cheese + mozzarella cheese + spinach + creamy sauce + crowned with pan seared rooster = SO MUCH FLAVOUR in this ONE POT Tuscan Rooster Mac And Cheese!
Tuscan Chicken Mac And CheeseCourse: DinnerCuisine: American
Tuscan Chicken Mac And Cheese – No greater pots or pans to scrub up, and minimal paintings with simple components. It will be hard to head lower back to regular Mac and Cheese after this! Here’s the element: garlic + sun dried tomatoes + parmesan cheese + mozzarella cheese + spinach + creamy sauce + topped with pan seared hen = SO MUCH FLAVOUR on this ONE POT Tuscan Chicken Mac And Cheese!
1/2 teaspoon dried parsley
1 tablespoon oil, divided (use olive or canola oil)
1/2 teaspoon paprika (sweet or smokey)
6 cloves garlic finely diced
2 tablespoons butter
1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
1 small yellow onion chopped
3 level tablespoons flour
2 cups chicken broth
Salt and pepper, to season
3 cups milk OR light cream* or half and half, divided
2 teaspoons dried Italian herbs
10 ounces (300g) 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 tablespoons fresh parsley chopped
2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
- Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. 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, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
- Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
- Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
- Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 – 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). 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 the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. 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!
- *Full fats milk is preferred for optimum flavour, but low fat milk is good enough. You can also use a mild cream, heavy cream or evaporated milk.
- **For introduced cream flavour, add in half cup light cream (or heavy cream in case you wish), right before right before including within the spinach. Allow it to get warm earlier than adding within the spinach!
Energy: 586kcal | Carbohydrates: 51g | Protein: 33g | Fats: 25g | Saturated Fats: 11g | Ldl cholesterol: 79mg | Sodium: 950mg | Potassium: 1318mg | Fiber: 4g | Sugar: 8g | Diet A: 2735IU | Diet C: 58mg | Calcium: 531mg | Iron: 3mg