CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY
This quick and easy one-pot recipe is sure to be a dinner favorite. Chicken and pasta are smothered in a creamy, cheesy sun-dried tomato and garlic sauce. Some of the ingredients are customizable-don't have kale? Use baby spinach. No milk? Use half and half. Throw in your favorite pasta and cheeses and enjoy this melt-in-your-mouth meal!
Provided by Andrew Pollock
Categories Dinner
Time 55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- 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!
Nutrition Facts : Calories 667 calories, Carbohydrate 68 grams, Fat 25 grams, Fiber 5 grams, Protein 42 grams, Sugar 16 grams
TWISTED MAC AND CHEESE
Here is a very unique version of everyone's favorite baked macaroni and cheese. Bet your kids will eat their veggies when you serve this dish. I adapted it from an Amish chicken and noodles recipe.
Provided by Sunniland
Categories Vegetable
Time 1h
Yield 4 quarts, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat 6 cups water and chicken bouillon to boiling. Add the macaroni and cook until tender. Drain. Combine the soups, peas and carrots and cheese. Toss in the macaroni. Place in a 4 quart casserole. Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 395.7, Fat 18.2, SaturatedFat 8.9, Cholesterol 37.7, Sodium 942.8, Carbohydrate 40.9, Fiber 2.8, Sugar 1.9, Protein 17.9
TWISTED MAC
Provided by Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a double boiler combine the American cheese, tomatoes and chiles, cream, Swiss cheese and butter and cook until smooth and creamy. Add the andouille.
- Cook the pasta according to instructions on package. Combine cooked pasta and sauce in a mixing bowl, making sure the pasta combines with the sauce.
- Pour combination in a casserole dish and top with the shredded Cheddar and mozzarella.
- Bake until the cheese is browned the way you like it, 15 to 25 minutes. Enjoy.
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