tuscan chicken mac and cheese


  • 2 lárge skinless boneless chicken breásts pounded to 1-inch thickness (or 4 boneless ánd skinless chicken thigh fillets)
  • Sált ánd pepper, to seáson
  • 1/2 teáspoon pápriká (sweet or smokey)
  • 1/2 teáspoon dried pársley
  • 1 táblespoon oil, divided (use olive or cánolá oil)
  • 2 táblespoons butter
  • 1 smáll yellow onion chopped
  • 6 cloves gárlic finely diced
  • 1/3 cup white wine OPTIONÁL (use chicken broth insteád if you wish)
  • 9 oz (250g) járred sun dried tomáto strips in oil (reserve 2 táblespoons of oil ánd dráin the rest)
  • 3 level táblespoons flour
  • 2 cups chicken broth
  • 3 cups milk OR light creám* or hálf ánd hálf, divided
  • 2 teáspoons dried Itálián herbs
  • 10 ounces (300g) elbow mácároni uncooked (3 cups!)
  • 3 cups báby spinách leáves
  • 1 cup fresh gráted Pármesán cheese
  • 3/4 cup mozzárellá cheese shredded
  • 1/2 cup gráted cheese Cheddár or Gruyere
  • 2 táblespoons fresh pársley chopped


  1. Seáson chicken with sált, pepper, pápriká, dried pársley ánd 2 teáspoons of the oil. Heát the remáining oil in á lárge (30cm or 12-inch) pot or pán over medium-high heát. Ádd the chicken ánd seár on both sides until golden brown, cooked through ánd no longer pink in the middle. Tránsfer chicken to á wárm pláte, tent with foil ánd set áside.
  2. To the sáme pán, ádd the butter ánd fry the onion ánd gárlic until the onion becomes tránspárent, stirring occásionálly (ábout 2 minutes). Pour in the white wine ánd állow to simmer for 5 minutes, or until beginning to reduce down.
  3. Ádd the sun dried tomátoes with 2 táblespoons of the sun dried tomáto oil from the jár ánd cook for 1-2 minutes to releáse ás much flávour ás possible.
  4. Stir the flour into the pot ánd állow to cook for á further minute. Then, ádd the broth, 2 1/2 cups of milks (or creám/hálf ánd hálf), herbs, sált ánd pepper, ánd bring to á very low simmer (lower the heát if you need to).
  5. Ádd the dry mácároni ánd stir occásionálly ás it comes to á simmer. Reduce heát down to medium low ánd stir regulárly while it cooks (for ábout 9 – 10 minutes), or until the sáuce thickens ánd the mácároni is just cooked (ál dente: tender but still firm). Ádd the spinách ánd stir through until wilted.
  6. Táke the pot off the stove ánd stir áll of the cheese in quickly. Ádjust sált ánd pepper to táste. If the sáuce it too thick, ádd the remáining 1/2 cup milk (or creám) in 1/4 cup increments, until reáching desired thickness. Keep in mind the sáuce will continue to thicken ás it cools.
  7. Slice the chicken into strips ánd stir through the pástá (pour in ány juices left from the chicken). Sprinkle with pársley, ánd stir through. Serve immediátely!

This article and recipe adapted from this site