Chicken Mac and Cheese

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  8 oz Pasta, Fusilli, Whole Wheat, Dry
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  7 oz Tomatoes, Sun-Dried, Packed In Oil
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 tsp ½ teaspoon kosher salt (divided)
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  0.5 tsp ½ teaspoon coarsely ground black pepper (divided)
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  1 tbsp Unsalted Butter
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  2 tbsp Flour, All-Purpose, White
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  1 cup Whole Milk
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  1.5 tsp Italian seasoning
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  0.3 tsp Garlic powder
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  1 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.5 cup Cheddar Cheese
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  4 cup Spinach
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  Basil, Fresh

Instructions

1. 1Bring a large pot of salted water to boil over high heat. Add the whole wheat fusilli pasta and cook according to package directions until al dente, about 8–10 minutes. Reserve 1 cup of pasta water before draining; set the drained pasta aside.
2. 2While the pasta cooks, pat the sun-dried tomatoes dry and roughly chop them. Set aside 2 tablespoons of oil from the tomato jar.
3. 3Heat a large skillet over medium-high heat and add the olive oil. Once shimmering, add the chicken breast and cook 5–7 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Season with half the kosher salt and half the black pepper. Transfer to a plate.
4. 4To the same skillet, add the reserved sun-dried tomato oil and butter. Once the butter melts over medium heat, add the chopped sun-dried tomatoes and sprinkle the flour over top. Stir constantly for 1 minute until the flour is fully incorporated and the mixture is smooth.
5. 5Slowly pour in the whole milk while stirring continuously. Bring to a gentle simmer over medium heat and cook 2–3 minutes, stirring occasionally, until slightly thickened and coats the back of a spoon. Stir in the Italian seasoning, garlic powder, remaining salt, and remaining pepper. Add the cooked chicken back to the skillet.
6. 6Remove from heat and stir in the part-skim mozzarella and sharp cheddar until completely melted and smooth. Add the drained pasta and stir to combine. Fold in the fresh spinach a handful at a time until wilted and fully incorporated. If the sauce is too thick, splash in reserved pasta water 2–3 tablespoons at a time until creamy.
7. 7Divide the mac and cheese evenly into 5 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Serve reheated portions topped with fresh basil.