We’re going back to the mid 1800’s, where rebellions were all the rage in Europe. While we look at how the Italian states set out to forge their own identity, I’ll be whipping up a hearty Tuscan Chicken Mac & Cheese (I add bacon, because…bacon). I filling meal great for that weeknight dinner for two or a big feast for all on a weekend with friends!
Ingredients:
Chicken
Salt & Pepper
Paprika
Parsley
Olive Oil
Butter
Yellow Onion (diced)
Garlic (diced)
White Wine (to drink while cooking…and to cook with)
Sun Dried Tomatoes
Flour
Milk
Italian Herbs
Pasta (I used elbow macaroni but use what you like!)
Baby Spinach (not teenager spinach…to moody)
Parmesan Cheese
Mozzarella Cheese
Cheddar or Gruyere Cheese
And the optional (yet essential…) BACON
Steps:
1. Season chicken with salt/pepper, paprika, and parsley
while heating oil in pan.
2. When oil is hot, brown chicken on both sides until cooked through.
Remove chicken.
3. Melt butter in pan, mix in onions and garlic. Fry until fragrant (2 mins).
4. Pour in white wine and allow to reduce (5 mins)
5. Add sundried tomatoes and some of the sun dried tomato oil.
Cook for 1-2 mins.
6. Add flour, stir in, then add chicken broth, milk, Italian herbs and salt & pepper.
7. Simmer.
8. Add the elbow pasta and simmer. Cook until sauce thickens and pasta is cooked.
9. Add spinach and stir through until spinach is wilted.
10. Once spinach is wilted, remove from stove and stir in all cheeses quickly.
11. Slice up chicken and add to pasta. Stir through and serve!
*12: (Optional) Cut up bacon into bits, cook and stir through pasta before serving!
Pairs GREAT with white wine and some hearty bread (I warmed a rosemary
loaf and it was slammin’!)
**Note: sauce will continue to thicken as it cools. If too thick, add more milk.**