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
- capable need to provide Chicken.
- capable need to provide 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets).
- Please buddy prepare Salt & Pepper to Season.
- Buddy also needs 1/2 teaspoon paprika (sweet or smokey).
- Also add 1/2 teaspoon dried parsley.
- capable need to provide too 1 tablespoon oil, divided (use olive or canola oil).
- You need to prepare Macaroni.
- Please prepare 2 tablespoons butter.
- Please buddy prepare 1 small yellow onion chopped.
- You need 6 cloves garlic finely diced.
- You need 1/3 cup chicken broth.
- You need to prepare 9 oz jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest).
- Buddy also needs 3 level tablespoons flour.
- Please prepare 2 cups chicken broth.
- Please buddy prepare 3 cups milk OR light cream* or half and half, divided.
- capable need to provide 2 teaspoons dried Italian herbs.
- Also add 3 cups elbow macaroni uncooked.
- You need 6 small sweet peppers chopped.
- Please prepare 1 cup fresh grated Parmesan cheese.
- You need 3/4 cup mozzarella cheese shredded.
- Also add 1/2 cup grated cheese Cheddar or Gruyere.
- Please prepare 2 tablespoons fresh parsley chopped.
- Please buddy prepare DP BBQ Glaze.
- You need to prepare 1 can Dr Pepper.
- capable need to provide 1/2 cup tomato paste.
- capable need to provide 1/2 teaspoon liquid hickory smoke.
- You need to prepare 1 tablespoon brown sugar.
- You need Salt and pepper to season.
The Step by step how to cooking Tuscan Chicken Mac w/ Dr Pepper BBQ glaze
- 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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