Recipe of Homemade Tuscan Chicken Mac w/ Dr Pepper BBQ glaze

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The ingredients needed to make Tuscan Chicken Mac w/ Dr Pepper BBQ glaze:

1. Take Chicken
2. Take 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
3. Make ready Salt & Pepper to Season
4. Make ready 1/2 teaspoon paprika (sweet or smokey)
5. Get 1/2 teaspoon dried parsley
6. Take 1 tablespoon oil, divided (use olive or canola oil)
7. Make ready Macaroni
8. Take 2 tablespoons butter
9. Get 1 small yellow onion chopped
10. Get 6 cloves garlic finely diced
11. Prepare 1/3 cup chicken broth
12. Make ready 9 oz jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
13. Make ready 3 level tablespoons flour
14. Prepare 2 cups chicken broth
15. Make ready 3 cups milk OR light cream* or half and half, divided
16. Prepare 2 teaspoons dried Italian herbs
17. Prepare 3 cups elbow macaroni uncooked
18. Get 6 small sweet peppers chopped
19. Get 1 cup fresh grated Parmesan cheese
20. Get 3/4 cup mozzarella cheese shredded
21. Make ready 1/2 cup grated cheese Cheddar or Gruyere
22. Prepare 2 tablespoons fresh parsley chopped
23. Prepare DP BBQ Glaze
24. Prepare 1 can Dr Pepper
25. Make ready 1/2 cup tomato paste
26. Make ready 1/2 teaspoon liquid hickory smoke
27. Take 1 tablespoon brown sugar
28. Get Salt and pepper to season

Instructions to make Tuscan Chicken Mac w/ Dr Pepper BBQ glaze:

1. Chop Sweet Peppers and Mince the garlic cloves.
2. Zest one lime and dice up onion
3. 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.
4. 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.
5. 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.
6. 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.
7. 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).
8. 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).
9. 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.
10. Slice the chicken into strips and place on top of macaroni. Glaze with sauce. Sprinkle with lime zest, Serve immediately!

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