Cajun Chicken with Sundried Tomato & Spinach Mac n' Cheese

INGREDIENTS

skinless boneless chicken breasts (or you can use 6 boneless & skinless chicken thighs)

Salt and pepper, to season

1/2 tsp

cajun spice

1/2 tsp

sweet paprika

1/2 tsp

dried parsley

extra virgin olive oil

2 tbsp

salted butter

1/2

sweet onion, diced (I always use Vidalia)

3 cloves

garlic, minced

9 oz

jar sundried tomatoes in oil (note* reserve 2 tablespoons of oil and drain the rest)

3 tbsp

all-purpose flour

2 1/2 cups

(divided) organic chicken stock/ broth (homemade or store bought)

3 1/2 cups

milk (I used cashew but you can use ANY milk - full fat is recommended for extra creaminess)

2 tsp

dried lemon pepper seasoning (I used Mrs. Dash)

10 oz

pasta (I used 3 cups of dry mini macaroni)

4 cups

baby spinach leaves

1 cup

freshly grated parmesan cheese

1/2 cup

mozzarella cheese, shredded

3/4 cup

old (sharp) cheddar cheese, shredded

2 tbsp

fresh flat leaf parsley, chopped

additional salt and pepper