Tuscan Chicken Mac And Cheese (ONE POT, STOVE TOP)

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Ingredients

2 large skinless boneless chicken breasts (or 4 boneless and skinless chicken thigh fillets, pounded to 1-inch thickness)
1 pinch salt (to season)
1 pinch 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 yellow onion (small, chopped)
6 cloves garlic (finely diced)
1/3 cup white wine (optional - use chicken broth instead if you wish)
9 oz sun dried tomato strips in oil (jarred, reserve 2 tablespoons of oil and drain the rest)
3 tablespoons flour (level tablespoons)
2 cups chicken broth
3 cups milk (light cream, or half and half, divided)
2 teaspoons dried Italian herbs
10 ounces elbow macaroni (uncooked)
3 cups baby spinach leaves
1 cup parmesan cheese (fresh grated)
3/4 cup mozzarella cheese (shredded)
1/2 cup grated cheese (cheddar or Gruyere)
2 tablespoons fresh parsley (chopped)

As published by Cafe Delites.

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