Tuscan Chicken Mac w/ Dr Pepper BBQ glaze.
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Composition for Tuscan Chicken Mac w/ Dr Pepper BBQ glaze:
- Prepare Chicken.
- Require 2 for large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets).
- Require Salt & Pepper to Season.
- Provide 1/2 teaspoon - paprika (sweet or smokey).
- Require 1/2 teaspoon of dried parsley.
- Need 1 tablespoon of oil, divided (use olive or canola oil).
- Prepare - Macaroni.
- You need 2 tablespoons butter.
- Need 1 for small yellow onion chopped.
- Require 6 cloves garlic finely diced.
- Provide 1/3 cup of chicken broth.
- Need 9 oz of jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest).
- Give 3 - level tablespoons flour.
- Provide 2 cups - chicken broth.
- Require 3 cups for milk OR light cream* or half and half, divided.
- Require 2 teaspoons - dried Italian herbs.
- Prepare 3 cups elbow macaroni uncooked.
- Require 6 - small sweet peppers chopped.
- Prepare 1 cup - fresh grated Parmesan cheese.
- Prepare 3/4 cup mozzarella cheese shredded.
- Need 1/2 cup grated cheese Cheddar or Gruyere.
- Provide 2 tablespoons - fresh parsley chopped.
- Need of DP BBQ Glaze.
- Prepare 1 can of Dr Pepper.
- Provide 1/2 cup - tomato paste.
- Require 1/2 teaspoon for liquid hickory smoke.
- You need 1 tablespoon of brown sugar.
- Provide for Salt and pepper to season.
Tuscan Chicken Mac w/ Dr Pepper BBQ glaze process:
- Chop Sweet Peppers and Mince the garlic cloves..
- Zest one lime and dice up onion.
- In a sauce pan on medium heat, add Dr Pepper, Tomato Paste, liquid smoke, salt and pepper, and brown sugar. Stir to slight boil and reduce heat set aside..
- Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) 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 into oven at 250° and continue to bake until 175°-180° internal temp. Remove and let rest..
- In a new pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the 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. Then add in sweet peppers. Glaze a bit with cream..
- 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. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm)..
- Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools..
- Slice the chicken into strips and place on top of macaroni. Glaze with sauce. Sprinkle with lime zest, Serve immediately!.
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