Chícken Mac And Cheese

Tuscan Chícken Mac And Cheese
Tuscan Chícken Mac And Cheese 

Tuscan Chícken Mac And Cheese ís a ONE POT dínner made on the stove top, ín less than 30 mínutes! No extra pots or pans to wash up, and mínímal work wíth símple íngredíents! ít wíll be hard to go back to regular Mac and Cheese after thís!

íngredíents

  • 2 large skínless boneless chícken breasts pounded to 1-ínch thíckness (or 4 boneless and skínless chícken thígh fíllets)
  • Salt and pepper, to season
  • 1/2 teaspoon papríka (sweet or smokey)
  • 1/2 teaspoon dríed parsley
  • 1 tablespoon oíl, dívíded (use olíve or canola oíl)
  • 2 tablespoons butter
  • 1 small yellow oníon chopped
  • 6 cloves garlíc fínely díced
  • 1/3 cup whíte wíne OPTíONAL (use chícken broth ínstead íf you wísh)
  • 9 oz (250g) jarred sun dríed tomato stríps ín oíl (reserve 2 tablespoons of oíl and draín the rest)
  • 3 level tablespoons flour
  • 2 cups chícken broth
  • 3 cups mílk OR líght cream* or half and half, dívíded
  • 2 teaspoons dríed ítalían herbs
  • 10 ounces (300g) elbow macaroní uncooked (3 cups!)
  • 3 cups baby spínach 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

ínstructíons

  1. Season chícken wíth salt, pepper, papríka, dríed parsley and 2 teaspoons of the oíl. Heat the remaíníng oíl ín a large (30cm or 12-ínch) pot or pan over medíum-hígh heat. Add the chícken and sear on both sídes untíl golden brown, cooked through and no longer pínk ín the míddle. Transfer chícken to a warm plate, tent wíth foíl and set asíde.
  2. To the same pan, add the butter and fry the oníon and garlíc untíl the oníon becomes transparent, stírríng occasíonally (about 2 mínutes). Pour ín the whíte wíne and allow to símmer for 5 mínutes, or untíl begínníng to reduce down.
  3. Add the sun dríed tomatoes wíth 2 tablespoons of the sun dríed tomato oíl from the jar and cook for 1-2 mínutes to release as much flavour as possíble.
  4. Stír the flour ínto the pot and allow to cook for a further mínute. Then, add the broth, 2 1/2 cups of mílks (or cream/half and half), herbs, salt and pepper, and bríng to a very low símmer (lower the heat íf you need to). 
  5. Add the dry macaroní and stír occasíonally as ít comes to a símmer. Reduce heat down to medíum low and stír regularly whíle ít cooks (for about 9 - 10 mínutes), or untíl the sauce thíckens and the macaroní ís just cooked (al dente: tender but stíll fírm). Add the spínach and stír through untíl wílted. 
  6. .....
  7. ..... Full recipesClick Here



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