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Before you jump to Tuscan Chicken Mac w/ Dr Pepper BBQ glaze recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more green we won’t be able to fix the problems of the environment. These kinds of modifications need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your kitchen more green.

Changing light bulbs is definitely as good an area to begin with as any. Obviously you shouldn’t confine this to only the kitchen. You really need to replace your incandescent lights by using energy-saver, compact fluorescent light bulbs. These bulbs are energy-efficient which means electricity consumption is definitely lower, and, even though they cost a bit more to buy, will outlast an incandescent light ten times over. Changing the light bulbs would keep a lot of bulbs out of the landfills, and that’s good. It goes further than merely swapping the lights, though; turning off lights that aren’t needed is another good thing to do. In the kitchen is where you’ll frequently find members of a family, and often the lights usually are not turned off until the last person goes to bed. And it’s not restricted to the kitchen, it goes on in other parts of the house as well. Try keeping the lights off until you absolutely need them, and notice exactly how much electricity you can save.

The kitchen on its own gives you many small ways by which energy and money can be saved. Green living is actually something we can all do, without difficulty. It’s related to being functional, usually.

We hope you got insight from reading it, now let’s go back to tuscan chicken mac w/ dr pepper bbq glaze recipe. To make tuscan chicken mac w/ dr pepper bbq glaze you need 28 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Tuscan Chicken Mac w/ Dr Pepper BBQ glaze:

1. Take Chicken
2. Prepare 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
3. Get Salt & Pepper to Season
4. Provide 1/2 teaspoon paprika (sweet or smokey)
5. Provide 1/2 teaspoon dried parsley
6. Provide 1 tablespoon oil, divided (use olive or canola oil)
7. Prepare Macaroni
8. Take 2 tablespoons butter
9. Prepare 1 small yellow onion chopped
10. You need 6 cloves garlic finely diced
11. You need 1/3 cup chicken broth
12. Prepare 9 oz jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
13. Provide 3 level tablespoons flour
14. Get 2 cups chicken broth
15. Provide 3 cups milk OR light cream* or half and half, divided
16. Get 2 teaspoons dried Italian herbs
17. Use 3 cups elbow macaroni uncooked
18. Use 6 small sweet peppers chopped
19. Prepare 1 cup fresh grated Parmesan cheese
20. Use 3/4 cup mozzarella cheese shredded
21. Get 1/2 cup grated cheese Cheddar or Gruyere
22. Get 2 tablespoons fresh parsley chopped
23. Prepare DP BBQ Glaze
24. Get 1 can Dr Pepper
25. You need 1/2 cup tomato paste
26. You need 1/2 teaspoon liquid hickory smoke
27. Provide 1 tablespoon brown sugar
28. Prepare Salt and pepper to season

Instructions to make Tuscan Chicken Mac w/ Dr Pepper BBQ glaze:

1. Chop Sweet Peppers and Mince the garlic cloves.
2. Zest one lime and dice up onion
3. In a sauce pan on medium heat, add Dr Pepper, Tomato Paste, liquid smoke, salt and pepper, and brown sugar. Stir to slight boil and reduce heat set aside.
4. Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) 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 into oven at 250° and continue to bake until 175°-180° internal temp. Remove and let rest.
5. In a new pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.
6. Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible. Then add in sweet peppers. Glaze a bit with cream.
7. 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).
8. Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm).
9. 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 remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.
10. Slice the chicken into strips and place on top of macaroni. Glaze with sauce. Sprinkle with lime zest, Serve immediately!

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