Cajun Chicken with Sundried Tomato & Spinach Mac n' Cheese

Name: Cajun Chicken with Sundried Tomato & Spinach Mac n' Cheese
Ingredients: 4 skinless boneless chicken breasts (or you can use 6 boneless & skinless chicken thighs); Salt and pepper, to season; ½ teaspoon cajun spice; ½ teaspoon sweet paprika; ½ teaspoon dried parsley; extra virgin olive oil; 2 tablespoons salted butter; ½ sweet onion, diced (I always use Vidalia); 3 cloves garlic, minced; 9 oz (250g) jar sundried tomatoes in oil (note* reserve 2 tablespoons of oil and drain the rest); 3 tablespoons all-purpose flour; 2½ cups (divided) organic chicken stock/ broth (homemade or store bought); 3½ cups milk (I used cashew but you can use ANY milk - full fat is recommended for extra creaminess); 2 teaspoons dried lemon pepper seasoning (I used Mrs. Dash); 10 ounces (300g) pasta (I used 3 cups of dry mini macaroni); 4 cups baby spinach leaves; 1 cup freshly grated parmesan cheese; ½ cup mozzarella cheese, shredded; ¾ cup old (sharp) cheddar cheese, shredded; 2 tablespoons fresh flat leaf parsley, chopped; additional salt and pepper to taste

www.umami.recipes

Cajun Chicken with Sundried Tomato & Spinach Mac n' Cheese 4 servings 份量- 總時間食材 4 skinless boneless chicken breasts (or you can use 6 boneless & skinless

View full recipe on www.umami.recipes

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.

Share this recipe:

Cooking tools:

Nonstick skillet
Plate
Aluminum foil
Pot
Kitchen scale
Measuring cup
Measuring spoon
Stove
Wooden spoon
Chef's knife
Cutting board
Grater
Colander
Mixing bowl
Whisk
Kitchen timer
Oven mitt
Spoon
Tongs
Ladle
Serving platter

Ingredients

4 skinless boneless chicken breasts (or you can use 6 boneless & skinless chicken thighs)
Salt and pepper, to season
½ teaspoon cajun spice
½ teaspoon sweet paprika
½ teaspoon dried parsley
extra virgin olive oil
2 tablespoons salted butter
½ sweet onion, diced (I always use Vidalia)
3 cloves garlic, minced
9 oz (250g) jar sundried tomatoes in oil (note* reserve 2 tablespoons of oil and drain the rest)
3 tablespoons all-purpose flour
2½ cups (divided) organic chicken stock/ broth (homemade or store bought)
3½ cups milk (I used cashew but you can use ANY milk - full fat is recommended for extra creaminess)
2 teaspoons dried lemon pepper seasoning (I used Mrs. Dash)
10 ounces (300g) pasta (I used 3 cups of dry mini macaroni)
4 cups baby spinach leaves
1 cup freshly grated parmesan cheese
½ cup mozzarella cheese, shredded
¾ cup old (sharp) cheddar cheese, shredded
2 tablespoons fresh flat leaf parsley, chopped
additional salt and pepper to taste