Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP)

Ingredients

1. 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
2. Salt and pepper, to season
3. 1/2 teaspoon paprika (sweet or smokey)
4. 1/2 teaspoon dried parsley
5. 1 tablespoon oil, divided (use olive or canola oil)
6. 2 tablespoons butter
7. 1 small yellow onion chopped
8. 6 cloves garlic finely diced
9. 1/3 cup white wine OPTIONaL (use chicken broth instead if you wish)
10. 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
11. 3 level tablespoons flour
12. 2 cups chicken broth
13. 3 cups milk OR light cream* or half and half, divided
14. 2 teaspoons dried Italian herbs
15. 10 ounces (300g) elbow macaroni uncooked (3 cups!)
16. 3 cups baby spinach leaves
17. 1 cup fresh grated Parmesan cheese
18. 3/4 cup mozzarella cheese shredded
19. 1/2 cup grated cheese Cheddar or Gruyere
20. 2 tablespoons fresh parsley chopped

Instructions

1. 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.
2. 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 white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
3. add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
4. Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to). 
5. 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.

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