Tuscan Chicken Mac & Cheese
Comfort food at it's finest!!! So incredibly decadent BUT WW friendly & low calorie!!
If you love pasta- creamy pasta- you will LOVE this recipe! Enjoy!
Full recipe in video below!
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
2 teaspoons oil
2 tablespoons light butter
1 small yellow onion chopped
6 cloves garlic finely diced
1/3 cup chicken broth (or wine if desired)
1 pkg sun dried tomatoes (not in oil)
3 level tablespoons flour
2 cups chicken broth
1 cup whole milk
2 1/2 cups low-fat milk
2 teaspoons dried Italian herbs
1 pkg fiber Gourmet pasta (to order: https://www.netrition.com/cgi/goto.cgi?aid=4549
3 cups baby spinach leaves
1 cup fresh grated Parmesan cheese
3/4 cup light mozzarella cheese- shredded
1/2 cup light shredded cheese
2 tablespoons fresh parsley chopped
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 1/3 cup chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the sun dried tomatoes and simmer until softened.
Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milk, 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!
6 points (blue & purple)
8 points (green)
Recipe inspiration from cafedelites.com