Mrs OMG loves tagging me on Facebook in recipe posts. The idea being that I’ll make them for her.
The other day she tagged me on a post from Cafe Delites for a Tuscan Chicken Mac and Cheese.
I had a quick watch of the video and then clicked the link to go to the site for the recipe.
As soon as I saw sun dried tomatoes I knew the kids wouldn’t eat it. We also never use macaroni pasta.
A quick scour through the cupboards and I found a tin of chopped tomatoes and we were good to go.
- 2 large chicken breasts
- Salt and pepper, to season
- 1/2 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1 tablespoon oil
- 2 tablespoons butter
- 1 small onion finely chopped
- 6 cloves garlic finely diced
- 1 can of chopped tomatoes
- 3 level tablespoons flour
- 900 ml milk or half milk half water
- 1 chicken stock cube
- 2 teaspoons dried Italian herbs
- 300g dried pasta
- 150g baby spinach leaves
- 100g mozzarella cheese shredded
- 75g cup grated cheese Cheddar
- 2 tablespoons fresh parsley chopped
The recipe called for the chicken breasts to be thinned to about an inch thick. Cooked and then kept on a hot plate covered in foil. I found this dried them out. So the next time I make it I’m going to try cubing it. Giving it a quick fry to sear the meat and then staking it out the pan and adding it back in with the pasta.
Mix the Paprika, Salt, pepper, dried parsley and 1/2 tablespoon of the olive oil to a bowl and mix together.
Coat the chicken in the mix. Add the remaining olive oil to a pan and quickly fry the meat. Ensuring it’s cooked on all sides. Remove from the pan and keep in a covered dish.
Add the butter to the pan and saute the onion and garli untill the onions are translucent. Roughly two minutes, stirring frequently.
Add the tin of tomatoes and stir thoroughly.
Now add the flour and stir quickly so it is mixed through and starts to thicken.
Add the stock cube to the milk and pour into the pan. (I use half milk half water as the pasta doesn’t go as sticky) Give a good stir so that the flour is fully mixed into the liquid.
T this point you would add the Italian Herbs. As the tinned tomatoes had herbs added I left them out.
Add the pasta and chicken, stir occasionally until it starts to simmer.
Reduce heat and stir regularly for about 10 minutes until the sauce thickens,and the pasta is Al Dente.
Stir in the spinach leaves and stir. Cook for a minute or two until the leaves have all wilted.
Remove from the heat and add the cheese. Mix thoroughly.
Serve immediately and garnish with the fresh parsley.
Let me know if you try this.