Tuscan Chicken Mac and Cheese
Serving something delicious for whole family on dinning table, have you had any ideas? No look further more. Here, I have great dish for you. Tuscan Chicken Mac and Cheese – No extra pots or pans to wash up, and minimal work with simple ingredients! It is the best of the best choice for your meal.
The perfect combination among ingredients, which are garlic, sun dried tomatoes, parmesan cheese, mozzarella cheese, spinach, creamy sauce, topped with pan seared chicken. All of them work well in one pan that make a tasty dish with full of flavor. Are you ready explore the good recipe?
If you want this Mac and Cheese as close to the traditional that you love, you should use butter as the base (or oil if you like) Once you have mastered this dish, you can vary ingredients under your favorite taste.
For example, you can add sliced mushrooms, pork instead of chicken, chicken thighs or breasts, zucchini if you wish, diced eggplant, fire roasted peppers instead of sun dried tomatoes…the choices are endless! Silky, creamy, super cheesy….this Tuscan Chicken Mac and Cheese will become your new favorite in the next time soon.
Have fun with the cheese you choose, or follow the recipe. Don’t hesitate, let’s save it on your cookbook and try it once, you will fall in love it quickly.
Tuscan Chicken Mac and Cheese
Tuscan Chicken Mac and Cheese is the best of the best choice for dinning table. The perfect combination among ingredients, which are garlic, sun dried tomatoes, parmesan cheese, mozzarella cheese, spinach, creamy sauce, topped with pan seared chicken
9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
6 cloves garlic finely diced
3 cups milk OR light cream or half and half, divided
3 cups baby spinach leaves
2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
Salt and pepper, to season
1/2 teaspoon paprika (sweet or smokey)
3 level tablespoons flour
10 ounces (300g) elbow macaroni uncooked (3 cups)
2 teaspoons dried Italian herbs
2 tablespoons fresh parsley chopped
2 cups chicken broth
2 tablespoons butter
1 tablespoon oil, divided (use olive or canola oil)
1 small yellow onion chopped
1 cup fresh grated Parmesan cheese
1/2 teaspoon dried parsley
1/2 cup grated cheese Cheddar or Gruyere
1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
3/4 cup mozzarella cheese shredded
- Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the 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, cooked through and no longer pink in the middle.
- Transfer chicken to a warm plate, tent with foil and set aside.
- Fry the garlic and onion with butter until the onion becomes transparent on the same pan. 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.
- 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.
- 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 under your 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. 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.
- Everything is ready to serve on your dinning table. Get the recipe here.
- Full fat milk is preferred for maximum flavor, but low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk.
For added cream flavor, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot before adding in the spinach!