
Ingredients
- 2 Chicken Breast
- 4 teaspoon Tuscan Seasoning
- 3 Tablespoon Butter
- 4 cloves Garlic, minced
- 3 Tablespoon Flour
- 1 teaspoon Pepper
- 3 Cup Milk
- 5 ounce Provolone
- 4 ounces Cream Cheese
- 2 ounce Parmesan, shredded
- 1 cup Mozzarella, shredded
- 5 ounce Spinach
- 1/2 cup Sun Dried Tomatoes, sliced
- 1 lb Macaroni Pasta, cooked
Directions
- Split each chicken breast in two, coat each chicken breast half with 1 teaspoon of tuscan seasoning per side. Grill (George Foreman grill works great) each breast until cooked through. Let cool slightly then slice and set aside.
- Melt butter in the bottom of a large stock pot over medium heat. Add garlic and saute 2 minutes until fragrant. Stir in flour and pepper, mix until thoroughly combined.
- Slowly add milk to flour mixture, whisking constantly to avoid lumps. Stir in all the cheeses continuing to whisk until all the cheeses melt and the sauce is smooth.
- Stir in spinach, sun-dried tomatoes, reserved chicken, and pasta. Continue cooking 5 minutes until everything is heated through.
- Enjoy!
Nutrition
Servings: 6
Calories: 735
Fat: 30.9
Carbs: 55.5
Fiber: 1.2
Protein: 57.8
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