Tuscan chicken mac and cheese may be a one pot dinner made on the stove top, in but 30 minutes!
No extra pots or pans to scrub up, and minimal work with simple ingredients. it’ll be hard to travel back to regular Mac and Cheese after this! Here’s the thing: garlic + sun dried tomatoes + parmesan cheese + mozzarella cheese + spinach + creamy sauce + topped with pan seared chicken = such a lot FLAVOUR during this ONE POT Tuscan Chicken Mac And Cheese!

One pot pasta

Although this Tuscan Chicken Mac And Cheese is formed in one pot, the pasta is perfectly coated during a silky smooth sauce filled to the brim with the maximum amount cheese as you want! I did consider boiling the pasta first, removing it, then starting on the sauce. But I also skills much my readers love easy recipes that you simply can just throw together in one pot or on a sheet pan.

Cheese

For this Tuscan Chicken Mac And Cheese I used Parmesan, mozzarella and slightly of cheddar, but you’ll use whatever cheese you are feeling will taste good with this.

Optional add ins

You can add sliced mushrooms, pork rather than chicken, chicken thighs OR breasts, zucchini if you would like , diced eggplant, fire roasted peppers rather than sun dried tomatoes…the choices are endless!

How to make mac and cheese

• Choose an outsized pan to suit everything in and avoid unnecessary spillage (anything above 30-cm or 12-inches, or over 6-quart is perfect).
• Sear skinless and boneless chicken thighs OR breasts. We prefer thighs during this , but breasts are even as good if you don’t like meat .
• Use dry pasta… there’s no got to pre-boil anything.

I use wine during this as i really like the flavour it adds, but you’ll add chicken stock instead!

Mac and white sauce

For the sake of keeping this Mac n Cheese as on the brink of the normal Mac N Cheese we all love, i exploit butter because the base. you’ll use oil if you like!
Retain 2 tablespoons of the oil that the sun dried tomatoes are available . you’ll use more or less if you wish , but i really like the flavour therein oil!
I choose to use flour within the sauce to also keep the Mac n cheese tradition alive and well. It doesn’t necessarily create a roux, but it’s similar in taste. If you discover lumps from the flour after you initially add it in, DON’T WORRY. they are doing eventually cook through once you add the liquids in and that they begin to heat up.
When you add your liquids, stir the flour through rather well . You’ll see it begin to thicken with the warmth .
Regularly stir the pasta within the sauce mixture so it doesn’t find yourself in one big lump of a multitude . Stir it every minute approximately and watch the magic unfold!
For a deeper cream flavour, add in 1/2 cup coffee cream or cream if you favor right before adding within the spinach!

as soon because the pasta is hard (not too soft), take it off the heat! Remember, it’ll still cook within the sauce , and you don’t want to finish up with mushy pasta.

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