Tuscan Chicken and Pasta Chicken

Published by Create Simple Meals

1.5 lbs. BONELESS SKINLESS CHICKEN BREASTS.
(pounded to 1-inch thickness)
¾ tsp SALT
½ tsp PEPPER
1/2 tsp PAPRIKA
1/2 tsp PARSLEY
1 tbsp. OLIVE OIL
(divided)
2 tbsp BUTTER
1 chopped YELLOW ONION
6 minced GARLIC CLOVES
1/3 cup WHITE WINE
9 oz SUN DRIED TOMATO STRIPS in oil (reserve 2 tablespoons of oil and drain the rest)
3 tbsp cup FLOUR
2 cups CHICKEN BROTH
2 ½ cups HALF & HALF
2 teaspoons ITALIAN HERBS
3 cups uncooked ELBOW MACARONI
3 cups BABY SPINACH LEAVES
1 cup fresh grated PARMESAN CHEESE
0.75 cup shredded MOZZARELLA CHEESE
0.5 cup grated Gruyere

Season CHICKEN with SALT, PEPPER, PAPRIKA, PARSLEY and 2 tsp of the OIL
Heat the remaining OIL in a large pan over medium-high heat. Add the CHICKEN and sear on both sides until golden brown, cooked through.
Transfer CHICKEN to a warm plate, tent with foil and set aside.
To the same pan, add the BUTTER and sauté the ONION and GARLIC until the ONION becomes transparent, stirring occasionally.
Pour in the WHITE WINE and allow to simmer until it begins to reduce.
Add the SUN-DRIED TOMATOES with 2 tbsp of the SUN-DRIED TOMATO OIL from the jar and cook for 1-2 minutes.
Stir the FLOUR into the pot and allow to cook for a minute.
Add the BROTH, HALF & HALF, and HERBS, and bring to a very low simmer.
Add the DRY MACARONI and stir occasionally until the SAUCE thickens and the MACARONI is just cooked (al dente: tender but still firm).
Add the SPINACH and stir through until wilted.
Remove from heat and stir all the CHEESE in quickly.
Adjust SALT and PEPPER to taste. If the SAUCE it too thick, you can stir in more Half & Half Slice the CHICKEN into strips and mix with the PASTA.

ENJOY!

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