Tuscan Chicken Mac w/ Dr Pepper BBQ glaze
Tuscan Chicken Mac w/ Dr Pepper BBQ glaze

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Tuscan Chicken Mac w/ Dr Pepper BBQ glaze is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Tuscan Chicken Mac w/ Dr Pepper BBQ glaze is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must 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.

Ingredients needed to cook Tuscan Chicken Mac w/ Dr Pepper BBQ glaze:

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

Steps to cook 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!

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