How to Make Delicious Tuscan Chicken Mac w/ Dr Pepper BBQ glaze

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We hope you got benefit from reading it, now let's go back to tuscan chicken mac w/ dr pepper bbq glaze recipe. To make tuscan chicken mac w/ dr pepper bbq glaze you only need 28 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Tuscan Chicken Mac w/ Dr Pepper BBQ glaze:

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

Steps 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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