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Composition Tuscan Chicken Mac w/ Dr Pepper BBQ glaze:
- Prepare for Chicken
- Require 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
- Need Salt & Pepper to Season
- Make ready 1/2 teaspoon - paprika (sweet or smokey)
- Make ready 1/2 teaspoon - dried parsley
- Make ready 1 tablespoon for oil, divided (use olive or canola oil)
- Take for Macaroni
- Provide 2 tablespoons butter
- You need 1 - small yellow onion chopped
- You need 6 cloves of garlic finely diced
- You need 1/3 cup of chicken broth
- Provide 9 oz jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
- Give 3 for level tablespoons flour
- Provide 2 cups chicken broth
- Give 3 cups of milk OR light cream* or half and half, divided
- Get 2 teaspoons dried Italian herbs
- Prepare 3 cups of elbow macaroni uncooked
- Make ready 6 for small sweet peppers chopped
- Get 1 cup - fresh grated Parmesan cheese
- Prepare 3/4 cup for mozzarella cheese shredded
- Prepare 1/2 cup for grated cheese Cheddar or Gruyere
- Prepare 2 tablespoons for fresh parsley chopped
- Require for DP BBQ Glaze
- Get 1 can Dr Pepper
- You need 1/2 cup - tomato paste
- Provide 1/2 teaspoon liquid hickory smoke
- Need 1 tablespoon for brown sugar
- Give - Salt and pepper to season
Tuscan Chicken Mac w/ Dr Pepper BBQ glaze step by step:
- 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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