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Tuscan Chicken Mac And Cheese (one pot, stove top)

Karina, Cafe Delites
  • 40 minutes
  • Serves 6

INGREDIENTS

2

large skinless boneless chicken breasts pounded to 1-inch thickness ((or 4 boneless and skinless chicken thigh fillets))

Salt and pepper, (to taste)

1/2 tsp

paprika ((sweet or smokey))

1/2 tsp

dried parsley

1 tbsp

oil, divided (use olive or canola oil)

2 tbsp

butter

1

small yellow onion (chopped)

6

garlic cloves (finely diced)

1/3 cup

white wine (OPTIONAL (use chicken broth instead if you wish))

9 oz

jarred sun dried tomato strips in oil ((reserve 2 tablespoons of oil and drain the rest))

3 tbsp

flour

2 cups

chicken broth

3 cups

milk OR light cream* (or half and half, divided)

2 tsp

dried Italian herbs

10 oz

elbow macaroni (uncooked about 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 tbsp

fresh parsley (chopped)


NOTES

  • 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!

    Haily Nirk • 2020-09-06

  • No sun dried tomatoes

    Christina Sandwich • 2020-08-25

  • I had to quadruple the milk, skip the flour next time

    Emily Graham • 2019-04-29

  • Instructions
    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!
    Recipe Notes
    Full fat milk is preferred for maximum flavour, but low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk.
    *
    For added cream flavour, 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

    Susan Joehl • 2018-10-10

72 people Recommend This Recipe