Chicken Mac And Cheese


4 boneless and skinless chicken thigh fillets

Salt and pepper, to season

1/2 teaspoon paprika (sweet or smokey)

1 tablespoon oil, divided (use olive or canola oil)

2 tablespoons butter

1 small yellow onion chopped

6 cloves garlic finely diced

1/3 cup chicken broth

250g jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)

3 level tablespoons flour

2 cups chicken broth

3 cups milk OR light cream* or half and half, divided

2 teaspoons dried Italian herbs

3 cups macaroni uncooked

3 cups baby spinach leaves

1 cup fresh grated Parmesan cheese

3/4 cup mozzarella cheese shredded

1/2 cup grated cheese Cheddar

2 tablespoons fresh parsley chopped



Season chicken with salt, pepper, paprika and 2 teaspoons of the oil. Heat the remaining oil in a large pot or pan over medium-high heat.

Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle.

Transfer chicken to a warm plate, tent with foil and set aside.

To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the 1/3 cup chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.

Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.

Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).

Add the dry macaroni and stir occasionally as it comes to a simmer.


Lara Kh