PREP: 10 mins | COOK: 30 mins | TOTAL: 40 mins| SERVES: 6
This delicious one-pot meal comes together pretty quickly. A no-fuss, convenient, and filling Tuscan Chicken Mac and Cheese that gives you so much flavour in every bite!
INGREDIENTS
2 large skinless boneless chicken breasts pounded to 1” thickness (or 4 boneless and skinless chicken thigh fillets)
Salt and pepper, to season
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 cloves garlic finely diced
1/3 c white wine OPTIONAL (or chicken broth)
9 ounces (250 grams) jarred sun-dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
3 level tbsp flour
2 c chicken broth
3 c milk OR light cream* or half and half, divided
2 tsp dried Italian herbs
10 oz (300 grams) elbow macaroni uncooked (3 c)
3 c baby spinach leaves
1 c fresh grated Parmesan cheese
3/4 c mozzarella cheese shredded
1/2 c grated cheese Cheddar or Gruyere
2 tbsp fresh parsley chopped
HOW TO MAKE TUSCAN CHICKEN MAC AND CHEESE (ONE POT, STOVETOP)
Step 1: Sprinkle the chicken with salt, pepper, paprika, dried parsley, and 2 tbsp oil.
Step 2: In a large 30 cm or 12” pot or pan, heat the rest of the oil over medium-high heat. Once the oil is hot, add the chicken. Sear until both sides are golden brown and no longer pink in the middle. Place the cooked chicken to a warm plate and cover with foil. Set aside.
Step 3: Melt the butter in the same pan. Once melted, saute the onion and garlic for about 2 minutes until the onion is translucent. Add the wine and let it simmer for about 5 minutes until the liquid is reduced in half.
Step 4: Add the sun-dried tomatoes to the pan along with 2 tbsp sun-dried tomato oil from the jar. Continue to cook for about a minute or two.
Step 5: Stir in the flour and cook for a minute more.
Step 6: Pour in the broth followed by 2 1/2 cups of milk (cream or half-and-half), and season with salt and pepper. Bring to a low simmer, decreasing the heat if needed.
Step 7: Add the dry macaroni to the pot, stirring occasionally as the mixture comes to a simmer. Adjust the heat to medium-low, stirring constantly for about 9 to 10 minutes or until the sauce thickens and the macaroni is cooked to al dente. Lastly, stir in the spinach and cook until wilted.
Step 8: Remove from the stove and add the cheese, stirring quickly. Adjust the seasoning according to taste. Add the rest of the 1/2 cup milk or cream in 1/4 cup increments if the sauce ended up too thick. Note that as the sauce cools, it’ll still thicken up.
Step 9: Stir the chicken strips through the pasta. Garnish with parsley and serve immediately. Enjoy!
NOTES:
For maximum flavour, I recommend using fat milk, but if not available use low-fat milk instead. Or use light cream, heavy cream, or evaporated milk.
Add half a cup of light cream or heavy cream for added flavour right before stirring in the spinach.
NUTRITION FACTS:
Calories: 586kcal | Carbohydrates: 51g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 950mg | Potassium: 1318mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2735IU | Vitamin C: 58mg | Calcium: 531mg | Iron: 3mg
Ingredients
- 2 large skinless boneless chicken breasts pounded to 1” thickness (or 4 boneless and skinless chicken thigh fillets)
- Salt and pepper, to season
- 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 cloves garlic finely diced
- 1/3 c white wine OPTIONAL (or chicken broth)
- 9 ounces (250 grams) jarred sun-dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
- 3 level tbsp flour
- 2 c chicken broth
- 3 c milk OR light cream* or half and half, divided
- 2 tsp dried Italian herbs
- 10 oz (300 grams) elbow macaroni uncooked (3 c)
- 3 c baby spinach leaves
- 1 c fresh grated Parmesan cheese
- 3/4 c mozzarella cheese shredded
- 1/2 c grated cheese Cheddar or Gruyere
- 2 tbsp fresh parsley chopped
Instructions
Step 1: Sprinkle the chicken with salt, pepper, paprika, dried parsley, and 2 tbsp oil.
Step 2: In a large 30 cm or 12” pot or pan, heat the rest of the oil over medium-high heat. Once the oil is hot, add the chicken. Sear until both sides are golden brown and no longer pink in the middle. Place the cooked chicken to a warm plate and cover with foil. Set aside.
Step 3: Melt the butter in the same pan. Once melted, saute the onion and garlic for about 2 minutes until the onion is translucent. Add the wine and let it simmer for about 5 minutes until the liquid is reduced in half.
Step 4: Add the sun-dried tomatoes to the pan along with 2 tbsp sun-dried tomato oil from the jar. Continue to cook for about a minute or two.
Step 5: Stir in the flour and cook for a minute more.
Step 6: Pour in the broth followed by 2 1/2 cups of milk (cream or half-and-half), and season with salt and pepper. Bring to a low simmer, decreasing the heat if needed.
Step 7: Add the dry macaroni to the pot, stirring occasionally as the mixture comes to a simmer. Adjust the heat to medium-low, stirring constantly for about 9 to 10 minutes or until the sauce thickens and the macaroni is cooked to al dente. Lastly, stir in the spinach and cook until wilted.
Step 8: Remove from the stove and add the cheese, stirring quickly. Adjust the seasoning according to taste. Add the rest of the 1/2 cup milk or cream in 1/4 cup increments if the sauce ended up too thick. Note that as the sauce cools, it’ll still thicken up.
Step 9: Stir the chicken strips through the pasta. Garnish with parsley and serve immediately. Enjoy!
Notes
For maximum flavour, I recommend using fat milk, but if not available use low-fat milk instead. Or use light cream, heavy cream, or evaporated milk. Add half a cup of light cream or heavy cream for added flavour right before stirring in the spinach.
