Print Options:

Stove-top Chicken and Spinach Mac n’ Cheese

 3 Boneless Skinless Chicken BreastsSeasoned with S&P, Smoked Paprika and Italian Seasoning
 2 tbsp OilNeutral, like avocado or canola
 2 tbsp Butter
 1 OnionChopped
 4 Cloves of GarlicChopped
 ⅓ cup Chicken broth
 1 cup Sun dried tomatoes Julienne
 ⅓ cup Flour
 2 cups Chicken broth
 4 cups Milk
 ¼ tsp Chili flakes
 2 tsp Italian seasoning
 1 tbsp Fresh rosemaryChopped
 3 cups Baby spinach
 1 cup Parmesan
 1 cup Swiss cheese(or Gruyère)Shredded
 1 cup Cheddar cheeseShredded
 ½ cup ParsleyChopped
1

In a large pot, cook chicken until golden brown on each side and cooked through. Temped to 160°. Transfer chicken to a plate & set aside.

2

To the same pan, add the butter & cook onion and garlic 2 minutes. Add flour and cook 3 minutes. Add tomatoes and allow to cook for a further minute. Add the broth, milk, chili, herbs, salt and pepper, bring to a simmer.

3

3. Add the dry pasta and stir occasionally as it comes to a simmer. Reduce to medium low and stir until the sauce thickens and the pasta is iust cooked. Add the cheese and taste for salt and pepper then add spinach, and stir. Remove from heat. Slice the chicken and stir both into pasta. Sprinkle with parsley