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

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Have fun with the cheese you select , or follow the recipe and use the mixture we used. Remember to taste test and adjust salt and pepper to your tastes (If needed)!
I didn’t add a crumb topping to the present , but you’ll if you wish! Just confirm you begin in an oven-proof dish, that way you don’t got to transfer anything. Use the crumb from this recipe.

INGREDIENTS

  • 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)
  • 1/2 teaspoon dried parsley
  • 1 tablespoon oil, divided (use olive or canola oil)
  • 2 tablespoons butter
  • 1 small yellow onion chopped
  • 6 cloves garlic finely diced
  • 1/3 cup wine OPTIONAL (use chicken stock instead if you wish)
  • 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
  • 3 level tablespoons flour
  • 2 cups chicken stock
  • 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 cheese Cheddar or Gruyere
  • 2 tablespoons fresh parsley chopped

WATCH US MAKE Tuscan Chicken Mac And Cheese (One Pot, Stove Top) RIGHT HERE

INSTRUCTIONS

  1. Season chicken with salt, pepper, paprika, dried parsley and a couple of teaspoons of the oil. Heat the remaining oil during a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on each side until golden brown, cooked through and not pink within the middle. Transfer chicken to a warm plate, tent with foil and put aside .
  2. To an equivalent pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour within the wine and permit to simmer for five minutes, or until starting to reduce down.
  3. 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 the maximum amount flavour as possible.
  4. Stir the flour into the pot and permit to cook for an extra minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and convey to a really low simmer (lower the warmth if you would like to).
  5. Add the dry macaroni and stir occasionally because it involves a simmer. Reduce heat right down to medium low and stir regularly while it cooks (for about 9 – 10 minutes), or until the sauce thickens and therefore the macaroni is simply cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.
  6. 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. confine mind the sauce will still thicken because it cools.
  7. 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!