Tuscan Chicken Mac w/ Dr Pepper BBQ glaze

Introduce

Chef :

The Cast Iron Soulé

Tuscan Chicken Mac w/ Dr Pepper BBQ glaze

Ingredient

large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)

1/2 teaspoon

oil, divided (use olive or canola oil)

2 tablespoons

jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)

milk OR light cream* or half and half, divided

2 teaspoons

grated cheese Cheddar or Gruyere

2 tablespoons

Cooking instructions

* Step 1

Chop Sweet Peppers and Mince the garlic cloves.

* Step 2

Zest one lime and dice up onion

* Step 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.

* Step 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.

* Step 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.

* Step 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.

* Step 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).

* Step 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).

* Step 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.