Chicken Caprese Mac and Cheese
Chicken Caprese Macaroni and Cheese. A quick and easy one pot creamy mac and cheese loaded with juicy chicken, fresh tomatoes and basil.
Servings: 6
Equipment
Ingredients
Chicken
- 1 and 1/2 pounds chicken breasts thin cut or breast portions cut in half
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon dried basil
- Caprese Macaroni and Cheese
- 2 cloves garlic minced
- 1 cup evaporated milk
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups chicken broth
- 3 cups elbow macaroni noodles
- 2 cups parmesan cheese grated
- 1 cup mozzarella grated
- ¼ cup fresh basil
- ½ cup cherry tomatoes halved
- Balsamic glaze optional topping
Instructions
- In a large pan pour the olive oil and heat over medium heat. Add the chicken breasts and sprinkle with salt, pepper and dried basil. Allow to cook about 5 minutes then turn to cook the other side. Sprinkle the other side with the remaining salt, pepper and dried basil. Cook until chicken reaches an internal temperature of 165℉. Remove from pan and set aside.
- Add the minced garlic to the pan and cook for about 30 seconds. Pour in the chicken broth. Pour evaporated milk into a measuring cup, whisk in the cornstarch. Pour into the pan with the chicken broth and stir together.
- Add in the macaroni noodles. Bring to a simmer over medium heat, cover and let the noodles cook stirring occasionally for about 10 minutes until noodles are tender.
- Add in the cheeses and stir to mix. Add in the diced tomatoes and fresh basil. Stir.
- Slice the chicken and add back to the pan. Serve warm and enjoy.
Nutrition
Calories: 447kcal | Carbohydrates: 28g | Protein: 48g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 109mg