Easiest Way to Prepare Yummy Tuscan Chicken Mac w/ Dr Pepper BBQ glaze

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our can create Tuscan Chicken Mac w/ Dr Pepper BBQ glaze using tools 28 ingredient 10 step. the following the steps for cook it.

The composition for cooking Tuscan Chicken Mac w/ Dr Pepper BBQ glaze

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

The Step by step how to cooking 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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