Recipe: Perfect Tuscan Chicken Mac w/ Dr Pepper BBQ glaze

Tuscan Chicken Mac w/ Dr Pepper BBQ glaze.

You can have Tuscan Chicken Mac w/ Dr Pepper BBQ glaze using 28 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Tuscan Chicken Mac w/ Dr Pepper BBQ glaze

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

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

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!.