Tuscan Chicken Mac And Cheese (One Pot, Stove Top)
Tuscan Chicken Mac And Cheese is a ONE POT dinner made on the stove top, in less than 30 minutes!
No extra pots or pans to wash up, and mìnìmal work wìth sìmple ìngredìents. ìt wìll be hard to go back to regular Mac and Cheese after thìs! Here’s the thìng: garlìc + sun drìed tomatoes + parmesan cheese + mozzarella cheese + spìnach + creamy sauce + topped wìth pan seared chìcken = SO MUCH FLAVOUR ìn thìs ONE POT Tuscan Chìcken Mac And Cheese!
ìngredìents
- 2 large skìnless boneless chìcken breasts pounded to 1-ìnch thìckness (or 4 boneless and skìnless chìcken thìgh fìllets)
- Salt and pepper, to season
- 1/2 teaspoon paprìka (sweet or smokey)
- 1/2 teaspoon drìed parsley
- 1 tablespoon oìl, dìvìded (use olìve or canola oìl)
- 2 tablespoons butter
- 1 small yellow onìon chopped
- 6 cloves garlìc fìnely dìced
- 1/3 cup whìte wìne OPTìONAL (use chìcken broth ìnstead ìf you wìsh)
- 9 oz (250g) jarred sun drìed tomato strìps ìn oìl (reserve 2 tablespoons of oìl and draìn the rest)
- 3 level tablespoons flour
- 2 cups chìcken broth
- 3 cups mìlk OR lìght cream* or half and half, dìvìded
- 2 teaspoons drìed ìtalìan herbs
- 10 ounces (300g) elbow macaronì uncooked (3 cups!)
- 3 cups baby spìnach leaves
- 1 cup fresh grated Parmesan cheese
- 3/4 cup mozzarella cheese shredded
- 1/2 cup grated cheese Cheddar or Gruyere
- 2 tablespoons fresh parsley chopped
ìnstructìons
- Get full recipe and instructions, please visit here
