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Prep time
10 minutes
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Cook time
15 minutes
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Serves
8
Author Notes
A unique spin on traditional mac and cheese with cork screw pasta, sun dried tomatoes, heavy cream, Swiss chard, and chicken. Creamy, hearty, and delicious! —Dash of Amy
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Ingredients
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12 ounces
corkscrew pasta, cooked & strained
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1 tablespoon
olive oil
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3
chicken breasts, cubed
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2 1/2 teaspoons
salt, divided
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1/2 teaspoon
black pepper
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1 teaspoon
Weber garlic & herb seasoning
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1 tablespoon
butter
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1/2 cup
onion, finely diced
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2
garlic cloves, minced
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2 tablespoons
flour
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1/4 cup
cooking sherry
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1 1/2 cups
chicken broth
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1/2 cup
oil packed sun dried tomatoes, chopped
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1
bunch Swiss chard, torn in small pieces
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1/2 cup
Parmesan cheese
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12-15
basil leaves, minced
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16 ounces
organic heavy cream
Directions
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Heat a large skillet over medium heat, and add olive oil, chicken, 1/2 tsp salt, 1/4 tsp pepper, and roasted garlic & herb.
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Cook stirring often for about 5 minutes, or until chicken is mostly cooked through. Transfer to a plate.
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In the same pan melt the butter, and add onions and garlic, cook for a couple minutes.
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Add the sherry, cook for one minute, then add the flour.
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Mix well until any flour clumps have dissolved, then add the chicken broth, and bring to a boil.
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Add the sun dried tomatoes, heavy cream retaining a light boil, then add the Swiss chard.
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Cook until the chard is cooked down and soft, about 5 minutes.
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Add the chicken, cooked pasta, 2 tsp salt, 1/4 tsp pepper, Parmesan cheese, and mix well.
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Finish off with fresh basil.
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