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Tuscan Chicken Mac w/ Dr Pepper BBQ glaze
Tuscan Chicken Mac w/ Dr Pepper BBQ glaze

Before you jump to Tuscan Chicken Mac w/ Dr Pepper BBQ glaze recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Cash.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as effectively as they should. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

As you can see, there are plenty of little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is not that hard. Mostly, all it requires is a little common sense.

We hope you got insight from reading it, now let’s go back to tuscan chicken mac w/ dr pepper bbq glaze recipe. To cook tuscan chicken mac w/ dr pepper bbq glaze you need 28 ingredients and 10 steps. Here is how you cook it.

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