A one pot wonder! Make this tasty Tuscan Chicken Mac and Cheese in one pot. Minimal mess!
Course: Main Course
Keyword: Chicken, Mac and Cheese, One Pot Dinner, tuscan, tuscan chicken
1smallYellow Onion, diced
1/3CWhite Wine or Chicken Broth
9ozSun Dried Tomato Strips & 2 tbsp Oil from Jar
10ozLarge Elbow Macaroni
3CBaby Spinach Leaves
1CFreshly Grated Parmesan Cheese
3/4 CMozzarella Cheese, shredded
1/2CCheddar Cheese, shredded
2tbspFresh Parsley, chopped
The first thing you want to do is pound that chicken to be about 1 inch thick. You can use the flat side of a meat tenderizer or a rolling pin to pound them flat. Once the chicken is flattened it's time to season them. Sprinkle them with salt, pepper, paprika, dried parsley, and 2 teaspoons of the olive oil. In a large pot, I used a dutch oven, heat the remaining oil over medium to high heat. Once the oil is heat place the chicken in and sear on both sides until golden brown, then cook until they are no longer pink in the middle. Once they are cook, remove from the pan and set on a plate. I kept mine in the microwave to keep the chicken warm while I made the mac and cheese. You can also cover it with tin foil. In the same pan, we used to cook the chicken, add the butter and let it melt over medium heat. Then add in the onion and garlic and cook until the onion becomes translucent. This will take about 2 minutes, stir the mixture while it is cooking. Next, pour in the white wine or chicken broth, whichever you prefer, and simmer for 5 minutes. You are reducing the mixture so it will thicken a little. Once the mixture has reduced add in the sun-dried tomatoes along with the 2 tbsp of oil we reserved from the jar of tomatoes. Cook this for about 2 minutes. Then stir the flour into the pot and let it cook for another minute to help combine it. Add in the chicken broth, 2 1/2 C of whole milk, Italian herbs, salt, and pepper. Bring it to a low simmer. Be sure to not boil this or you can curdle the milk. Pour in the noodles and let the pot simmer for about 9-10 minutes. Be sure to stir it occasionally. Once the noodles are cooked, stir in the baby spinach and cook long enough for the spinach to wilt. Remove the pot from the heat and stir in all the cheeses. Salt and pepper to taste. If you feel the sauce is too thick add a little bit more milk and stir until combined. Slice your chicken and place it in the pot. Sprinkle with the parsley and enjoy!