Tuscan Chicken Mac and Cheese
Ingredients
The pasta
-
8
ounces
whole-wheat pasta
The sauce
-
1
7-ounce jar
sun-dried tomatoes in oil
-
1
tablespoon
extra virgin olive oil
-
1 ¼
pounds
boneless skinless chicken breasts or thighs
-
½
teaspoon
kosher salt
-
½
teaspoon
coarsely ground black pepper
-
1
tablespoon
unsalted butter
-
2
tablespoons
all-purpose flour
-
1
cup
whole milk
-
1 ½
teaspoons
Italian seasoning
-
¼
teaspoon
garlic powder
-
1
cup
shredded part skim mozzarella cheese
-
½
cup
shredded sharp cheddar cheese
-
4
cups
loosely packed baby spinach
-
to taste
chopped fresh basil or parsley
Instructions
- Cook the pasta in salted boiling water until al dente, reserving some pasta water before draining.
- Reserve some oil from the sun-dried tomatoes, chop the tomatoes, and set aside.
- In a skillet, brown the chicken pieces seasoned with salt and pepper, then set aside.
- In the same skillet, add reserved sun-dried tomato oil and butter, then add the tomatoes and flour, cooking for a minute.
- Slowly add milk, stirring until simmering, then mix in Italian seasoning and garlic powder.
- Stir in the cheese until melted, then add the pasta, chicken, and spinach, mixing until creamy.
- Serve hot, garnished with fresh herbs if desired.
Nutrition Facts (estimated)
Servings
5
Calories
568
Total fat
23g
Total carbohydrates
50g
Total protein
44g
Sodium
20mg
Cholesterol
110mg
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