Name: Tuscan chicken macaroni cheese recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 500g macaroni; 2 tsp olive oil; 600 chicken breasts, diced; 1/4 tsp dried rosemary; 5 cloves garlic, crushed; 50g sun-dried tomatoes; 20.00 ml tomato paste; 125.00 ml white wine; 82.50 ml plain flour; 500.00 ml chicken stock; 500.00 ml milk; 500.00 ml grated tasty cheese; 250.00 ml grated mozzarella; 60g baby spinach; Chopped fresh Italian parsley, to serve

by Greer Worsley Last updated on 12/08/2022

Macaroni cheese with the flavours of Tuscan chicken throughout - rosemary and parsley, sun-dried tomatoes and plenty of chicken and cheese. - Greer Worsley

Ingredients

500g macaroni
2 tsp olive oil
600 chicken breasts, diced
1/4 tsp dried rosemary
5 cloves garlic, crushed
50g sun-dried tomatoes
1 tbsp tomato paste
1/2 cup white wine
1/3 cup plain flour
2 cups chicken stock
2 cups milk
2 cups grated tasty cheese
1 cup grated mozzarella
60g baby spinach
Chopped fresh Italian parsley, to serve

Method

Step 1

Preheat oven to 180C conventional.
Step 2

Cook macaroni according to packet instructions. Drain and set aside.
Step 3

In a large high-sided fry-pan, heat oil and add chicken. Sprinkle with rosemary and season well with salt and pepper. Cook for 2-3 minutes until no longer pink. Add garlic and cook for a further minute. Stir through tomatoes and tomato paste. Pour in wine and allow to bubble up. Stir through flour and cook for 1 minute. Gradually pour in stock, stirring to remove any lumps. Stir through milk. Bring to a gentle simmer and continue stirring until thick and smooth. Remove from heat and stir through cheeses, then spinach and cooked pasta.
Step 4

Pour into a large baking dish. Bake for 25 minutes until golden and bubbling. Sprinkle with fresh Italian parsley and serve.