Tuscan Chicken Mac And Cheese

Tuscan Chicken Mac And 3 Cheese is a delicious change over regular mac and cheese
 will be hard to go back to regular Mac and Cheese after this! You can change the flavor by the tomatoes and cheeses you use, keep in mind.

Servings: 6
Ingredients
2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
Salt and pepper, to season
1/2 teaspoon paprika (sweet or smokey)
1/2 teaspoon dried parsley
1 tablespoon oil, divided (use olive or canola oil)
2 tablespoons butter
1 small onion chopped
4-6 cloves garlic finely diced
1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
1 can fire roasted, rotel or stewed tomatoes
3 level tablespoons flour
2 cups chicken broth
1-2 cups milk OR light cream* or half and half, divided
2 teaspoons dried Italian herbs
10 ounces elbow macaroni uncooked (3 cups)
3 cups baby spinach leaves
1 cup fresh grated Parmesan cheese
3/4 cup mozzarella cheese shredded
1/2 cup grated cheese Cheddar or your choice of cheese
2 tablespoons fresh parsley chopped

How to make it:
Cut chicken in bite size pieces then get your 2 tsp of oil hot in large pot
Season chicken with salt, pepper, paprika, dried parsley Heat the remaining oil in a large 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 chicken to a plate,  and set aside.
To the same pan, add the butter and fry the onion and garlic until the onion turns transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
In another pot get water boiling to cook 3 cups macaroni then while waiting for water to boil
Add the  tomatoes and cook for 1-2 minutes
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).
Add the spinach and stir through until wilted.
Cook macaroni 8 minutes after water boils, when done, drain and add to pot of sauce stir
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 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. The sauce will continue to thicken as it cools.
Sprinkle with parsley, and stir through. Serve immediately

Recipe Notes
*low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk. Depending on your choice of calories or flavor.
**For added cream flavor, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot but do not let boil before adding in the spinach!