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Ingredients
  • subheading: For the Chicken:
  • 2 or 3 Chicken Breasts, pounded to an even thickness (not too thin, just even)
  • 2 Tbsps Olive Oil, divided in half
  • 1 Tbsp Paprika, smoked or sweet
  • 2 tsp Coarse Salt
  • 1 tsp Pepper
  • subheading: For the Sauce:
  • 4 Tbsps Butter, divided in half
  • 1 small Sweet Onion, diced
  • 1 Red Bell Pepper, sliced in 2" strips
  • 6 cloves Garlic, pressed or finely minced
  • ⅓ cup White Wine (or chicken broth)
  • 1 7oz jar Sun Dried Tomatoes, drained (reserve 2 Tbsps of the oil)
  • 2 Tbsps Oil from Sun Dried Tomatoes
  • 2 tsps Italian Seasoning
  • ½ tsp Oregano, dried
  • ¼ tsp Thyme, dried
  • 1 tsp Kosher Salt
  • ½ tsp Pepper
  • 4 cups Chicken Broth, low sodium
  • 1 cup Milk
  • 12 oz Small Elbow Macaroni Pasta (3 ½ cups dry)
  • subheading: To Finish:
  • ¼ cup All Purpose Flour
  • 1 cup Parmesan Cheese, grated
  • 1 cup Mozzarella Cheese, grated or sliced, if fresh
  • 5oz Fresh Baby Spinach
  • 1 ½ cups Half and Half
  • Fresh Basil Leaves, for garnish
Steps
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