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

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, tuscan chicken mac w/ dr pepper bbq glaze. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside. This crispy oven bbq chicken recipe uses only TWO INGREDIENTS - barbecue sauce and chicken (plus a little olive oil, salt, and pepper) - to make the crispiest, most perfectly glazed, sweet, sticky.

Tuscan Chicken Mac w/ Dr Pepper BBQ glaze is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Tuscan Chicken Mac w/ Dr Pepper BBQ glaze is something which I’ve loved my whole life.

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 that.

The ingredients needed to make Tuscan Chicken Mac w/ Dr Pepper BBQ glaze:
  1. Make ready Chicken
  2. Prepare 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 paprika (sweet or smokey)
  5. Get dried parsley
  6. Make ready oil, divided (use olive or canola oil)
  7. Prepare Macaroni
  8. Prepare butter
  9. Prepare small yellow onion chopped
  10. Get garlic finely diced
  11. Take chicken broth
  12. Get jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
  13. Get level tablespoons flour
  14. Take chicken broth
  15. Take milk OR light cream* or half and half, divided
  16. Prepare dried Italian herbs
  17. Get elbow macaroni uncooked
  18. Prepare small sweet peppers chopped
  19. Make ready fresh grated Parmesan cheese
  20. Take mozzarella cheese shredded
  21. Make ready grated cheese Cheddar or Gruyere
  22. Take fresh parsley chopped
  23. Take DP BBQ Glaze
  24. Make ready Dr Pepper
  25. Prepare tomato paste
  26. Make ready liquid hickory smoke
  27. Get brown sugar
  28. Prepare Salt and pepper to season

Pepper into a saucepan and add the chocolate chips. Serve the delicious glaze with any pork, ham or poultry. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Includes charro beans, veggie fajita mix, flour tortillas, poblano pico de gallo, sour cream, cheddar jack cheese and cilantro lime avocado.

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!

Learn vocabulary, terms, and more with flashcards, games, and other study tools. Includes charro beans, veggie fajita mix, flour tortillas, poblano pico de gallo, sour cream, cheddar jack cheese and cilantro lime avocado. BBQ chicken, Ashe county Sriracha cheddar cheese and scallions wrapped in a crispy wrapper and served with kale slaw and BBQ aioli.. Chicken, pepper jack cheese, scallions, & buffalo. glazed in a Dr. Pepper BBQ sauce served over white grits & sautéed shaved Brussel sprouts..

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