TUSCAN CHICKEN MAC AND CHEESE (ONE POT, STOVETOP)

Servings: 6

INGREDIENTS

• 4 boneless skinless chicken thigh filets
• Salt and pepper, to season
• ½ teaspoon paprika
• ½ teaspoon dried parsley
• 1 tablespoon oil, divided
• 2 tablespoons butter
• 1 small yellow onion chopped
• 6 cloves garlic finely diced
• 9-ounce jar sun-dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
• 3 tablespoons flour
• 2 ½ cups chicken broth
• 3 cups milk
• 2 teaspoons dried Italian herbs
• 10 ounces elbow macaroni, uncooked
• 3 cups baby spinach leaves
• 1 cup fresh grated Parmesan cheese
• ¾ cup mozzarella cheese shredded
• ½ cup grated cheese Cheddar or Gruyere
• 2 tablespoons fresh parsley chopped

INSTRUCTIONS

Season chicken with salt, pepper, paprika, dried parsley, and 2 teaspoons of the oil. Heat the remaining oil in a large (30-cm 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 ½ cup of chicken broth and allow to simmer for 5 minutes, or until liquid reduces down.

Add the sun-dried tomatoes with 2 tablespoons of the sun-dried tomato oil from the jar and cook for 1 to 2 minutes to release as much flavor as possible.

Stir the flour into the pot and allow to cook for a minute. Then, add the remaining broth, 2 ½ cups of milk, herbs, salt, and pepper. Bring mixture 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 (about 9 to 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 the cheese in quickly. Adjust salt and pepper to taste. If the sauce becomes too thick, add the remaining ½ cup milk in ¼-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!