Tuscan Chicken Mac and Cheese (One Pot, Stove Top)

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

Salt and pepper, to season

½ teaspoon paprika (sweet or smokey)

½ teaspoon dried parsley

1 tablespoon oil, divided (use olive or canola oil)

2 tablespoons butter

1 small yellow onion chopped

6 cloves garlic finely diced

⅓ cup white wine OPTIONAL (use chicken broth instead if you wish)

9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)

3 level tablespoons flour

2 cups chicken broth

3 cups milk OR light cream* or half and half, divided

2 teaspoons dried Italian herbs

10 ounces (300g) elbow macaroni uncooked (3 cups!)

3 cups baby spinach leaves

1 cup fresh grated Parmesan cheese

¾ cup mozzarella cheese shredded

½ cup grated cheese Cheddar or Gruyere

2 tablespoons fresh parsley chopped

Directions at cafedelites.com

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