Preparation Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Yield: 6 Servings
You have to try this recipe, it’s amazing! Don’t be afraid to add more ingredients to suit your preferences. Enjoy!
Ingredients:
- 2 large boneless, skinless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
- Salt and pepper, to taste
- 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 prefer)
- 9 ounces (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 oz (300g) elbow macaroni, uncooked
- 3 cups baby spinach leaves
- 1 cup freshly grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1/2 cup grated Cheddar or Gruyere cheese
- 2 tablespoons fresh parsley, chopped
Directions:
Step 1: In a mixing bowl, combine 2 tablespoons of oil, dried parsley, salt, and pepper. Mix until well combined.
Step 2: Add the chicken to the bowl and toss until well coated.
Step 3: Heat a large pan over medium-high heat.
Step 4: Add oil and allow it to become hot.
Step 5: Add the chicken and cook each side until golden brown.
Step 6: Remove the chicken from the pan and set it aside on a clean plate.
Step 7: In the same pan, add butter and allow it to melt.
Step 8: Add the garlic and onion and sauté until aromatic and soft.
Step 9: Add wine and stir until well combined. Simmer for 5 minutes.
Step 10: Add 2 tablespoons of sun-dried tomatoes and 2 tablespoons of its oil. Cook for 2 more minutes.
Step 11: Add flour and whisk until well combined.
Step 12: Add milk, herbs, broth, salt, and pepper. Simmer for a few minutes.
Step 13: Add the macaroni and stir until well combined.
Step 14: Reduce the heat to medium-low. Stir and cook for 10 minutes or until done.
Step 15: Add the spinach and stir until wilted completely.
Step 16: Remove from the heat and add the cheeses. Stir until well blended. Season with salt and pepper to taste.
Step 17: Add more milk if the texture of the sauce becomes too thick.
Step 18: Slice the chicken into small pieces and add them to the pasta mixture. Toss until well combined.
Step 19: Sprinkle parsley on top.
Step 20: Serve hot and enjoy!
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