Tuscan Chicken Mac and Cheese

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This Tuscan Chicken Mac and Cheese is creamy, cheesy and bursting with Mediterranean flavors in each bite!

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It’s lightened up and packed with protein and works great for an easy dinner or meal prep!

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To make, cook pasta according to package directions for al dente. When done, rinse with cool water and set aside.

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Heat 1/2 tablespoon of olive oil over medium heat in a large skillet. Add the onion and cook for about 2 minutes.

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Then add the mushrooms and season with salt and pepper to taste. Cook for another 4-5 minutes or until mushrooms are tender.

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Transfer to a bowl and set aside.

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Heat remaining 1/2 tablespoon of olive oil over on stove top on medium heat on a cast iron skillet or skillet or choice. 

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When warm, add the chicken and season chicken with salt and pepper to taste. Cook for about 5 minutes, or until the chicken is no longer pink.

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Melt butter over medium heat. As it starts to melt, whisk in the flour. Then whisk in the milk, chicken broth, Italian seasoning, salt and pepper. Increase to medium-high heat and bring to a boil.

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Continue whisking frequently for 4-5 minutes or until mixture becomes thick. Then remove from heat and stir in both cheeses. Taste and add any salt or seasonings to taste.

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Cut sun dried tomatoes into small pieces. To the skillet with the cheese sauce, fold in the sun dried tomatoes, cooked macaroni, spinach leaves, chicken, mushrooms and onions.

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Mix until everything is well combined.

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Sprinkle with freshly cracked black pepper and freshly grated parmesan cheese to serve! Throw some freshly chopped herbs on top too if you have them!

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For full recipe, instructions, helpful tips and nutrition swipe up or visit blog! 

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