Tuscan Chicken Mac and Cheese

By Cafe Delites · 45 min

Ingredients

Instructions

1. Season the chicken with salt, pepper, paprika, dried parsley and 2 tsp of the oil. Heat the remaining oil in a large (30 cm / 12-inch) pot or pan over medium-high heat.
2. Sear the chicken on both sides until golden, cooked through and no longer pink in the middle. Move it to a warm plate, cover loosely with foil and set aside.
3. In the same pan, melt the butter and fry the onion and garlic for about 2 minutes, until the onion is transparent, stirring now and then.
4. Pour in the white wine and simmer for 5 minutes, until it starts to reduce.
5. Add the sun-dried tomatoes with 2 tbsp of their oil and cook for 1–2 minutes.
6. Stir in the flour and cook for 1 more minute. Add the broth, 2½ cups milk, the herbs, salt and pepper, and bring to a very low simmer, lowering the heat if needed.
7. Add the dry macaroni and stir as it comes to a simmer. Reduce to medium-low and stir regularly for about 9–10 minutes, until the sauce thickens and the pasta is al dente. Stir in the spinach until wilted.
8. Take the pot off the heat and quickly stir in all the cheese. Season to taste. If the sauce is too thick, add the remaining ½ cup milk in ¼ cup amounts until it reaches the desired thickness.
9. Slice the chicken into strips and stir into the pasta with any juices from the plate. Sprinkle with parsley and stir through.

Summarized from Cafe Delites's video. Watch it for the details.

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