Ingredients: |
Ingredients: 2 large skinless, boneless chicken breasts or thighs
Salt and pepper to taste
1/2 teaspoon smoked paprika
1/2 teaspoon parsley
1 tablespoon oil
2 tablespoons butter
1 small onion, chopped
6 cloves garlic, minced
1/3 cup white wine
9 ounces jarred sundried tomato strips in oil (reserve 2 tablespoons of oil, and drain the rest)
3 tablespoons flour
2 cups chicken broth
3 cups milk or half and half (divided)
2 teaspoons Italian seasoning
3 cups elbow macaroni, uncooked
3 cups baby spinach leaves
1 cup fresh grated parmesan cheese
3/4 cup mozzarella cheese, shredded
1/2 cup grated cheddar or gruyere cheese
2 tablespoons fresh parsley, chopped
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Directions: |
Directions:Season chicken with salt, pepper, paprika, and parsley. Heat the oil in a large pot 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 place, tent with foil, and set aside.
To the same pan, add butter. Saute the onion and garlic until the onion becomes translucent, stirring occasionally (about 2 minutes). Pour in the white wine, and allow to simmer for 5 minutes, or until beginning to reduce.
Add the sundried tomatoes with 2 tablespoons of the sundried tomato oil from the jar. Cook for 1 to 2 minutes to release as much flavor as possible. Stir the flour into the pot, and allow to cook for 1 minute. Then add the broth, 2 1/2 cups of milk (or half and half), herbs, salt, and pepper. Bring to a very low simmer.
Add the dry macaroni, and stir occasionally as it comes to a simmer. Reduce heat to medium low, and stir regularly while it cooks, 9 to 10 minutes, or until the sauce thickens and the macaroni is al dente. Add the spinach, and stir through until wilted.
Take the pot off the stove. Stir in all of the cheese quickly. Adjust salt and pepper to taste. If the sauce is too thick, add the remaining milk (or half and half) 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.
Sprinkle with parsley, and serve immediately. |
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