Three Cheese Chicken Mac

Raise your hand if you love pasta.

Okay those who aren't raising your hand, we cannot be friends any longer. 

Kidding. Well, sort of. 

This dish comes together so quickly, and easily that my older kiddos were happy to help make it. They're 7 and 5, so they tend to get bored easily. This past weekend has been so bitter cold, that we haven't really gone outside, except to snag the mail. So the kids are wired. Beyond wired. I needed to get them doing something constructive. Like learning how to cook. That folks, is a win-win. And could potentially pay off later down the road, when they're able to make it on their own, and we are too tired to cook dinner ourselves. Genius right? 

The chicken in this recipe can be replaced with shrimp. Or you can just use a shredded rotisserie if you'd like too. Or just follow the rules below. I'm not bossy.

Ingredients:
2 chicken breasts, cut horizontally, making four thin breasts (or you can use chicken tenders)
1 tsp brown sugar
1/4 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/2 tsp basil
1 tbsp olive oil
2 tbsp butter, divided
1 vidalia onion, diced
6 cloves garlic, diced
1/3 cup vodka
3 tbsp flour
2 cups chicken stock*
2 cups milk
1/2 cup heavy cream
1/4 tsp rosemary
1/4 tsp parsley
pinch cinnamon
3 cups macaroni
3 cups spinach leaves
1 cup romano, shredded
1 cup mozzarella, shredded
1/2 cup cheddar

Method:

1. Mix sugar, salt, pepper, paprika and basil. Rub on both sides of chicken.
2. Heat a large pot over medium high, adding olive oil and 1 tbsp butter. Cook chicken to 165, and transfer to plate.
3. In same pot, add 1 tbsp butter, and saute onion and garlic over medium heat until onions are translucent. Add vodka (turn gas heat off prior to adding this!) and simmer for 7 minutes or until reduced by half.
4. Stir in flour, until onions/garlic are all coated. Add both, milk, cream, rosemary, parsley, and cinnamon. Mix until combined.
5. Add macaroni, bringing to a soft boil, for 10 minutes, stirring frequently.
6. Stir in spinach, until completely mixed. Then, add remaining cheeses.
7. Slice chicken to desired sizes, tossing into macaroni, and serve immediately. Garnish with parmesan if desired.

*If sauce is too thick after cheese is added, pour in a little more stock, stirring until consistency is where you like it. It will get thicker as it sits too.

This is also good with peppers and mushrooms. But my family doesn't do either of those. If you are a fan, add those at the onions and garlic stage. My mouth is watering just thinking about having some more of this. It also freezes well. Just add more chicken stock when reheating.