Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs chicken breasts
  • 1 tsp paprika
  • 2 tsp Italian seasoning, divided
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 cup sweet onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 (8 1/2 oz jar) sun-dried tomatoes, roughly chopped (drain oil but keep 2 tbsp)
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1 1/2 cups low-sodium chicken stock
  • 8 oz macaroni
  • 3 cups kale, roughly chopped
  • 1 cup freshly grated Parmesan cheese
  • 1 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tbsp fresh Italian parsley, chopped

Instruction

  • Combine the paprika, 1 tsp Italian seasoning, salt and black pepper in small bowl and then season the chicken on all sides with it.
  • Heat 1 tbsp olive oil in a large skillet over medium-high heat and add the chicken, cooking for 3-4 minutes per side, or until done. Transfer the chicken to a cutting board and let cool slightly before chopping into ½-inch cubes.
  • In same skillet, reduce heat to medium and the butter and 2 tbsp of oil from sun-dried tomatoes. Add the onion and garlic and cook for about 4 minutes. Deglaze with the wine and cook for another 5 minutes until reduced. Add in the sun-dried tomatoes, cooking for another 2 minutes.
  • Stir in flour and Italian seasoning. Cook for about 1-2 minutes until well combined. Gradually add milk and chicken stock and bring to a low simmer. Add in the macaroni and simmer until macaroni is al dente and sauce has thickened, about 9-10 minutes. You want to stir while it cooks.
  • Add the kale, stirring until it wilts. Remove from heat and stir in the cheeses and chicken and mix until combined. If mixture is too think, add milk 1/4 cup at a time. Top with some fresh parsley if desired.