Recipe of Quick Tuscan Chicken Mac w/ Dr Pepper BBQ glaze

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tuscan chicken mac w/ dr pepper bbq glaze. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Tuscan Chicken Mac w/ Dr Pepper BBQ glaze is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Tuscan Chicken Mac w/ Dr Pepper BBQ glaze is something that I’ve loved my whole life. They are fine and they look fantastic.

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. We provide you only the best Tuscan Chicken Mac w/ Dr Pepper BBQ glaze recipe here. We also have wide variety of recipes to try.

To begin with this recipe, we have to first prepare a few ingredients. You can have tuscan chicken mac w/ dr pepper bbq glaze using 28 ingredients and 10 steps. Here is how you can achieve it.

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

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

Rinse chicken breasts and pat dry. Heat a grill on medium high heat. In a medium sauce pan over medium heat, combine ketchup, Dr. Pepper, tomato paste, Worcestershire sauce and onion powder.

Instructions 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!

In a medium sauce pan over medium heat, combine ketchup, Dr. Pepper, tomato paste, Worcestershire sauce and onion powder. In a small saucepan, combine all ingredients; bring to a boil. Chicken Salad Tarts. shrimp & grits shooters. Mini Beef Wellington* tequila-lime chicken Skewers.

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