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Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP)
Tuscan Chicken Mac And Cheese is a ONE POT dinner made on the stove top, in less than 30 minutes! No extra pots or pans to wash up, and minimal work with simple ingredients! It will be hard to go back to regular Mac and Cheese after this!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
- stove
📝 Preparation Steps
1
Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm 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.
salt (to season)1 pinchpepper (to season)1 pinchteaspoon dried parsley1/2fresh parsley (chopped)2 tablespoonsoil (divided, use olive or canola oil)1 tablespoonsun dried tomato strips in oil (jarred, reserve 2 tablespoons of oil and drain the rest)9 oz
2
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 the white wine and allow to simmer for ⏱️ 5 minutes, or until beginning to reduce down.
butter2 tablespoonsgarlic (finely diced)6 cloves
3
Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for ⏱️ 1-2 minutes to release as much flavour as possible.
oil (divided, use olive or canola oil)1 tablespoonsun dried tomato strips in oil (jarred, reserve 2 tablespoons of oil and drain the rest)9 oz
4
Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
flour (level tablespoons)3 tablespoonsmilk (light cream, or half and half, divided)3 cupssalt (to season)1 pinchpepper (to season)1 pinch
5
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 (for about ⏱️ 9 - 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.
6
Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.
salt (to season)1 pinchpepper (to season)1 pinchmilk (light cream, or half and half, divided)3 cups
7
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!
teaspoon dried parsley1/2fresh parsley (chopped)2 tablespoons
Nutrition Facts
calories
629 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
5 g
sugar Content
9 g
sodium Content
964 mg
protein Content
33 g
trans Fat Content
0.2 g
cholesterol Content
82 mg
carbohydrate Content
59 g
saturated Fat Content
12 g
unsaturated Fat Content
13 g
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