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Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Tuscan Chicken Mac w/ Dr Pepper BBQ glaze step by step. Chop Sweet Peppers and Mince the garlic cloves.
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Composition of Tuscan Chicken Mac w/ Dr Pepper BBQ glaze:
- Take Chicken
- Require 2 of large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
- Prepare of Salt & Pepper to Season
- Provide 1/2 teaspoon of paprika (sweet or smokey)
- Take 1/2 teaspoon for dried parsley
- Need 1 tablespoon of oil, divided (use olive or canola oil)
- Need for Macaroni
- Get 2 tablespoons butter
- Require 1 - small yellow onion chopped
- Require 6 cloves garlic finely diced
- Need 1/3 cup - chicken broth
- Provide 9 oz - jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
- Need 3 for level tablespoons flour
- Provide 2 cups for chicken broth
- Make ready 3 cups milk OR light cream* or half and half, divided
- Need 2 teaspoons dried Italian herbs
- Take 3 cups elbow macaroni uncooked
- Get 6 for small sweet peppers chopped
- Make ready 1 cup of fresh grated Parmesan cheese
- Get 3/4 cup - mozzarella cheese shredded
- Give 1/2 cup grated cheese Cheddar or Gruyere
- You need 2 tablespoons for fresh parsley chopped
- Give of DP BBQ Glaze
- Prepare 1 can of Dr Pepper
- Give 1/2 cup of tomato paste
- Require 1/2 teaspoon liquid hickory smoke
- Give 1 tablespoon for brown sugar
- Need Salt and pepper to season
Perfect Tuscan Chicken Mac w/ Dr Pepper BBQ glaze. Long story short…we went to high school together in Union County, met up again during college, fell in love & got married, started a beautiful family, & settled in for the journey. Includes charro beans, veggie fajita mix, flour tortillas, poblano pico de gallo, sour cream, cheddar jack cheese and cilantro lime avocado. Serve the delicious glaze with any pork, ham or poultry.
Tuscan Chicken Mac w/ Dr Pepper BBQ glaze making 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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