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Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings

You have got to give this one a try, I’m telling you! Feel free to add more ingredients if you prefer. Enjoy!


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

Salt and pepper, to season

1/2 tsp paprika (sweet or smokey)

1/2 tsp dried parsley

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

2 tbsp butter

1 small yellow onion chopped

6 cloves garlic finely diced

1/3 c white wine OPTIONAL (use chicken broth instead if you wish)

9 ounces (250g) jarred sun-dried tomato strips in oil (reserve 2 tbsp of oil and drain the rest)

3 level tbsp flour

2 c chicken broth

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

2 tsp dried Italian herbs

10 oz (300g) elbow macaroni uncooked

3 c baby spinach leaves

1 c fresh grated Parmesan cheese

3/4 c mozzarella cheese shredded

1/2 c grated cheese Cheddar or Gruyere

2 tbsp fresh parsley chopped


Step 1: In a mixing bowl, add 2 tbsp of oil, dried parsley, salt, and pepper. Stir until well mixed.

Step 2: Add the chicken and toss until well coated.


Step 3: Place a pan on the stove and turn the heat to medium-high.

Step 4: Add oil and allow it to become hot.

Step 5: Add the chicken and cook each side until they turn golden brown.

Step 6: Remove the chicken from the heat to a clean plate.

Step 7: Add butter into the same pan and allow it to melt.

Step 8: Add the garlic and onion, then sauté until aromatic and soft.

Step 9: Add wine and stir until well mixed. Simmer everything for 5 minutes.

Step 10: Add 2 tbsp of sun-dried tomatoes and 2 tbsp of its oil. Cook for 2 more minutes.

Step 11: Add flour and whisk until well mixed.

Step 12: Add milk, herbs, broth, salt, and pepper. Simmer for a few minutes.

Step 13: Add the macaroni and stir until well mixed.

Step 14: Turn the heat down to medium-low. Stir and cook for 10 minutes or until done.

Step 15: Add the spinach and stir until wilted completely.

Step 16: Remove from the heat and add the cheeses. Stir until well blended. Season with salt and pepper to taste.

Step 17: Add more milk if the texture of the sauce becomes too thick.

Step 18: Slice the chicken into small pieces, then put them into the pasta mixture. Toss until well mixed.

Step 19: Sprinkle parsley on top.

Step 20: Serve hot and enjoy!

Nutrition Facts:

Calories: 586kcal | Carbohydrates: 51g | Protein: 33g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 79mg | Sodium: 950mg | Potassium: 1318mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2735IU | Vitamin C: 58mg | Calcium: 531mg | Iron: 3mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...