Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings
You have got to give this one a try, I’m telling you! Feel free to add more ingredients if you prefer. Enjoy!
Ingredients:
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 tsp paprika (sweet or smokey)
1/2 tsp dried parsley
1 tbsp oil, divided (use olive or canola oil)
2 tbsp butter
1 small yellow onion chopped
6 cloves garlic finely diced
1/3 c white wine OPTIONAL (use chicken broth instead if you wish)
9 ounces (250g) jarred sun-dried tomato strips in oil (reserve 2 tbsp of oil and drain the rest)
3 level tbsp flour
2 c chicken broth
3 c milk OR light cream* or half and half, divided
2 tsp dried Italian herbs
10 oz (300g) elbow macaroni uncooked
3 c baby spinach leaves
1 c fresh grated Parmesan cheese
3/4 c mozzarella cheese shredded
1/2 c grated cheese Cheddar or Gruyere
2 tbsp fresh parsley chopped
Directions:
Step 1: In a mixing bowl, add 2 tbsp of oil, dried parsley, salt, and pepper. Stir until well mixed.
Step 2: Add the chicken and toss until well coated.
Step 3: Place a pan on the stove and turn the heat to medium-high.
Step 4: Add oil and allow it to become hot.
Step 5: Add the chicken and cook each side until they turn golden brown.
Step 6: Remove the chicken from the heat to a clean plate.
Step 7: Add butter into the same pan and allow it to melt.
Step 8: Add the garlic and onion, then sauté until aromatic and soft.
Step 9: Add wine and stir until well mixed. Simmer everything for 5 minutes.
Step 10: Add 2 tbsp of sun-dried tomatoes and 2 tbsp of its oil. Cook for 2 more minutes.
Step 11: Add flour and whisk until well mixed.
Step 12: Add milk, herbs, broth, salt, and pepper. Simmer for a few minutes.
Step 13: Add the macaroni and stir until well mixed.
Step 14: Turn the heat down 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, then put them into the pasta mixture. Toss until well mixed.
Step 19: Sprinkle parsley on top.
Step 20: Serve hot and enjoy!
Nutrition Facts:
Calories: 586kcal | Carbohydrates: 51g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 950mg | Potassium: 1318mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2735IU | Vitamin C: 58mg | Calcium: 531mg | Iron: 3mg
Ingredients
- 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 tsp paprika (sweet or smokey)
- 1/2 tsp dried parsley
- 1 tbsp oil, divided (use olive or canola oil)
- 2 tbsp butter
- 1 small yellow onion chopped
- 6 cloves garlic finely diced
- 1/3 c white wine OPTIONAL (use chicken broth instead if you wish)
- 9 ounces (250g) jarred sun-dried tomato strips in oil (reserve 2 tbsp of oil and drain the rest)
- 3 level tbsp flour
- 2 c chicken broth
- 3 c milk OR light cream* or half and half, divided
- 2 tsp dried Italian herbs
- 10 oz (300g) elbow macaroni uncooked
- 3 c baby spinach leaves
- 1 c fresh grated Parmesan cheese
- 3/4 c mozzarella cheese shredded
- 1/2 c grated cheese Cheddar or Gruyere
- 2 tbsp fresh parsley chopped
Instructions
Step 1: In a mixing bowl, add 2 tbsp of oil, dried parsley, salt, and pepper. Stir until well mixed.
Step 2: Add the chicken and toss until well coated.
Step 3: Place a pan on the stove and turn the heat to medium-high.
Step 4: Add oil and allow it to become hot.
Step 5: Add the chicken and cook each side until they turn golden brown.
Step 6: Remove the chicken from the heat to a clean plate.
Step 7: Add butter into the same pan and allow it to melt.
Step 8: Add the garlic and onion, then sauté until aromatic and soft.
Step 9: Add wine and stir until well mixed. Simmer everything for 5 minutes.
Step 10: Add 2 tbsp of sun-dried tomatoes and 2 tbsp of its oil. Cook for 2 more minutes.
Step 11: Add flour and whisk until well mixed.
Step 12: Add milk, herbs, broth, salt, and pepper. Simmer for a few minutes.
Step 13: Add the macaroni and stir until well mixed.
Step 14: Turn the heat down 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, then put them into the pasta mixture. Toss until well mixed.
Step 19: Sprinkle parsley on top.
Step 20: Serve hot and enjoy!
Notes
Nutrition Facts: Calories: 586kcal | Carbohydrates: 51g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 950mg | Potassium: 1318mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2735IU | Vitamin C: 58mg | Calcium: 531mg | Iron: 3mg
