Tuscan Chicken Mac And Cheese

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  300g

• Paprika

  Spices

  ½ tsp or 1g

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅓ cup or 80g

• Wheat flour

  Whole-grain

  15g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 cup or 156g

• Parmesan cheese

  Low sodium

  16g

• Semi-skimmed Milk

  Sainsbury's

  115g

• Aldi lighter cheddar

  16 grams or 16g

• Sundried Tomatoes

  Aldi

  50g

• Grated Mozzarella

  Emporium

  16 grams or 16g

Directions

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.
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.
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.
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).
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.
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!
8. Recipe by: Karina (source: https://cafedelites.com/tuscan-chicken-mac-and-cheese/)

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