1 pound boneless, skinless chicken breasts, cut into small cubes
Kosher salt and pepper
2 cloves garlic, minced
1/2 c chicken stock
2 c whole milk
1/2 c heavy cream
1 c shredded white cheddar
1 c shredded Fontina cheese
2 teaspoons cornstarch
8 oz white processed cheese, such as Velveeta
3 c baby spinach
1 1/2 c halved cherry tomatoes
1/4 c chopped fresh parsley
Instructions
Cook the pasta according to the package instructions. Drain and
set aside.
Heat half the butter in a braiser over medium heat. Add the
chicken, then sprinkle with a pinch of salt and pepper. Cook until
the chicken is browned on all sides and cooked through, about 4
minutes. Add the garlic, then stir and cook briefly. Add the chicken
stock, scraping the bottom of the pan as it boils. Add the milk,
cream and the remaining 3 tablespoons butter and cook, stirring,
until it is warmed through and the sauce is simmering.
Toss together the Cheddar, fontina and cornstarch in a bowl.
Sprinkle the shredded cheese mixture into the pan, stirring
constantly until the cheese is completely melted. Add the
processed cheese cubes and allow them to melt. Bring to a
simmer and allow the sauce to thicken, about 1 minute. Add the
cooked macaroni, the spinach and tomatoes, then stir until well
combined. Taste and adjust the seasonings. Garnish with the fresh
parsley and serve.
Originally Submitted
3/20/2022
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