Tuscan Chicken Macaroni and Cheese

With two young kids in our family, there is plenty of macaroni and cheese being made. I'd be lying if I said I didn't sneak some of it for myself sometimes! This recipe is for our favorite way to eat this popular meal. The macaroni noodles get cooked in the sauce instead of in a pot of boiling water, which helps them really soak up as much cheesy flavor as possible! Be sure to give this recipe a try - you won't be able to stop thinking about how delicious it is!

Tuscan Chicken Macaroni and Cheese

Ingredients

• 1 pound chicken breast

• salt

• pepper

• smoked paprika

• dried parsley

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter

• 1/2 yellow onion, diced

• 6 cloves minced garlic

• 1/3 cup dry white wine

• 9 oz sun-dried tomato strips in oil

• 3 tablespoons flour

• 2 cups chicken broth

• 3 cups half and half

• 1 teaspoon Italian seasoning

• 10 ounces uncooked elbow macaroni

• 3 cups baby spinach leaves

• 1 cup freshly grated parmesan

• 3/4 cups shredded mozzarella cheese

• 1/2 shredded cheddar cheese

• fresh parsley for garnish, optional

Instructions

1. Pound the chicken breast till about 1/2-3/4 inches thick. Season with salt, pepper, smoked paprika, and dried parsley to taste.

2. Meanwhile, heat up the oil in a pan over medium-high heat. Add the chicken and cook until golden brown and internal temperature reaches 165 degrees Fahrenheit. Transfer the chicken to a clean plate, cover with foil, and set aside.

3. In the same pan, add the butter. When melted, add garlic and stir for about 1 minute or until fragrant. Add the onion and stir until softened and transparent.

4. Pour in white wine and simmer for about 5 minutes or until reduced down.

5. Add the sun-dried tomatoes along with 2 tablespoons of the sun-dried tomato oil. Cook for 1-2 minutes to release the flavor of the sun-dried tomatoes.

6. Add flour and stir for 1 minute. Slowly begin adding the chicken broth, about half a cup at a time and stirring in between each addition. Then, and 2 1/2 cups of the half and half, the Italian seasoning, and salt and pepper to taste. Bring the sauce down to a simmer.

7. Add the uncooked macaroni and stir occasionally. The sauce should be kept at a low simmer until the macaroni is cooked al dente and the sauce is thickened up.

8. Add spinach and stir until wilted.

9. Remove the pan from the heat and add all of the cheese and stir until melted. Use the remaining 1/2 cup of half and half to add back to the sauce if it gets too thick.

10. Slice the chicken up into strips and return it to the pan with the pasta and sauce. Stir everything together and top with fresh parsley if desired. Enjoy!