Creamy Tuscan Chicken Mac And Cheese

Creamy Tuscan Chicken Mac And Cheese

Recipe by Andrew Pollock from tasty.co

Meal 55 Mins.

Ingredients

8

8 servings

  • 1 ½ teaspoons kosher salt, plus more for boiling pasta
  • 1 lb medium shell pasta, penne or bowtie can also be used
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 boneless, skinless chicken breasts
  • ¾ teaspoon freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1 cup yellow onion, finely diced
  • 4 garlic cloves, minced
  • ¼ cup dry white wine, such as Pinot Grigio
  • 1 cup sun-dried tomatoes in olive oil, julienne-style, drained
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk, or half and half
  • 2 teaspoons dried oregano
  • 1 bunch tuscan kale, stemmed and sliced
  • 2 cups shredded mozzarella cheese
  • 1 cup white cheddar cheese, grated
  • ½ cup grated parmesan cheese, plus more for serving
  • 1 tablespoon fresh parsley, chopped

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
  • Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
  • Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
  • In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2–3 minutes. Add the sun-dried tomatoes and stir to incorporate.
  • Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
  • Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
  • Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
  • Enjoy!

Nutritional Facts

Per 8 servings

  • Calories: 667
  • Carbohydrate: 68g
  • Fat: 25g
  • Fiber: 5g
  • Protein: 42g
  • Sugar: 16g

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