Tuscan Chicken Mac And Cheese One Pot Stove Top Recipes

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CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY



Creamy Tuscan Chicken Mac And Cheese Recipe by Tasty image

This quick and easy one-pot recipe is sure to be a dinner favorite. Chicken and pasta are smothered in a creamy, cheesy sun-dried tomato and garlic sauce. Some of the ingredients are customizable-don't have kale? Use baby spinach. No milk? Use half and half. Throw in your favorite pasta and cheeses and enjoy this melt-in-your-mouth meal!

Provided by Andrew Pollock

Categories     Dinner

Time 55m

Yield 8 servings

Number Of Ingredients 18

1 ½ teaspoons kosher salt, plus more for boiling pasta
1 lb medium shell pasta, penne or bowtie can also be used
1 tablespoon olive oil, plus more for drizzling
2 boneless, skinless chicken breasts
¾ teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1 cup yellow onion, finely diced
4 garlic cloves, minced
¼ cup dry white wine, such as Pinot Grigio
1 cup sun-dried tomatoes in olive oil, julienne-style, drained
2 tablespoons all-purpose flour
3 cups whole milk, or half and half
2 teaspoons dried oregano
1 bunch tuscan kale, stemmed and sliced
2 cups shredded mozzarella cheese
1 cup white cheddar cheese, grated
½ cup grated parmesan cheese, plus more for serving
1 tablespoon fresh parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
  • Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
  • Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
  • In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2-3 minutes. Add the sun-dried tomatoes and stir to incorporate.
  • Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
  • Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
  • Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
  • Enjoy!

Nutrition Facts : Calories 667 calories, Carbohydrate 68 grams, Fat 25 grams, Fiber 5 grams, Protein 42 grams, Sugar 16 grams

TUSCAN CHICKEN MAC AND CHEESE (ONE POT, STOVE TOP) RECIPE



Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP) Recipe image

Provided by cooksalot

Number Of Ingredients 20

2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
Salt and pepper, to season
1/2 teaspoon paprika (sweet or smokey)
1/2 teaspoon dried parsley
1 tablespoon oil, divided (use olive or canola oil)
2 tablespoons butter
1 small yellow onion chopped
6 cloves garlic finely diced
1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
3 level tablespoons flour
2 cups chicken broth
3 cups milk OR light cream* or half and half, divided
2 teaspoons dried Italian herbs
10 ounces (300g) elbow macaroni uncooked (3 cups!)
3 cups baby spinach 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

Steps:

  • 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. 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. 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. 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). 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. 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. 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! Recipe Notes *full fat milk preferred for maximum flavour, but a low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk. **For added cream flavour, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in

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