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Ingredients requirements of Tuscan Chicken Mac w/ Dr Pepper BBQ glaze:

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

Tuscan Chicken Mac w/ Dr Pepper BBQ glaze steps:

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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