PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4
This is one of the best weeknight dinners that your family deserves! Sauteed chicken with garlic, sun-dried tomatoes, and spinach, then smothered in a scrumptious, mouthwatering Asiago cheese cream sauce. The perfect example of a simple recipe that not only tastes great but looks appetizing, too!
Ingredients
1 pound chicken breast, sliced in half, chopped
⅓ c. sun-dried tomatoes with oil 2 tbsp
3 garlic cloves, minced
salt
2 c. spinach, fresh
1 c. half and a half and more (half milk – half cream to form a lighter cream)
¼ tsp paprika
1 c. Asiago cheese, shredded
8 ounces penne pasta (use gluten-free brown rice penne, for gluten-free version)
¼ tsp salt
How to make Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach?
Step 1: Following the package directions, cook the pasta. Drain when done and rinse.
Step 2: For this recipe, use sun-dried tomatoes in oil. You can chop them into smaller bites if they are too big.
Step 3: In 2 tbsp olive oil, heat the sun-dried tomatoes and chopped garlic over medium heat. Add the chopped chicken breast and generously season with salt and paprika. Then, cook until done.
Step 4: Pour in 1 c of the half-and-half and season with 1/4 tsp salt. Bring the mixture to a boil, then add half c. of grated Asiago cheese. Stir well for a few seconds until the cheese has started melting. Then, adjust the heat to a medium and continue stirring until the cheese has completely melted. You can add the rest of the Asiago cheese if the sauce turned out too thin while stirring constantly over medium heat. Or add 1/3 c of half-and-half if the sauce is too thick, stirring well. Adjust the salt depending to taste.
Step 5: To the sauce, add the cooked and drained pasta. Next, add the spinach and stir well. Put the lid on and simmer over low heat until the spinach has wilted. Give everything a final stir before serving.
Nutrition Facts:
Amount per Serving: Calories 547, Fat 17g 26%, Saturated Fat 9g 56%, Cholesterol 111mg 37%, Sodium 740mg 32%, Potassium 1054mg 30%, Carbohydrates 52g 17%, Fiber 3g 13%, Sugars 5g 6%, Protein 44g 88%, Vitamin A 1990IU 40%, Vitamin C 10.4mg 13%, Calcium 406mg 41%, Iron 2.6mg 14%
Ingredients
- 1 pound chicken breast, sliced in half, chopped
- ⅓ c. sun-dried tomatoes with oil 2 tbsp
- 3 garlic cloves, minced
- salt
- 2 c. spinach, fresh
- 1 c. half and a half and more (half milk – half cream to form a lighter cream)
- ¼ tsp paprika
- 1 c. Asiago cheese, shredded
- 8 ounces penne pasta (use gluten-free brown rice penne, for gluten-free version)
- ¼ tsp salt
Instructions
How to make Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach?
Step 1: Following the package directions, cook the pasta. Drain when done and rinse.
Step 2: For this recipe, use sun-dried tomatoes in oil. You can chop them into smaller bites if they are too big.
Step 3: In 2 tbsp olive oil, heat the sun-dried tomatoes and chopped garlic over medium heat. Add the chopped chicken breast and generously season with salt and paprika. Then, cook until done.
Step 4: Pour in 1 c of the half-and-half and season with 1/4 tsp salt. Bring the mixture to a boil, then add half c. of grated Asiago cheese. Stir well for a few seconds until the cheese has started melting. Then, adjust the heat to a medium and continue stirring until the cheese has completely melted. You can add the rest of the Asiago cheese if the sauce turned out too thin while stirring constantly over medium heat. Or add 1/3 c of half-and-half if the sauce is too thick, stirring well. Adjust the salt depending to taste.
Step 5: To the sauce, add the cooked and drained pasta. Next, add the spinach and stir well. Put the lid on and simmer over low heat until the spinach has wilted. Give everything a final stir before serving.
Notes
Nutrition Facts: Amount per Serving: Calories 547, Fat 17g 26%, Saturated Fat 9g 56%, Cholesterol 111mg 37%, Sodium 740mg 32%, Potassium 1054mg 30%, Carbohydrates 52g 17%, Fiber 3g 13%, Sugars 5g 6%, Protein 44g 88%, Vitamin A 1990IU 40%, Vitamin C 10.4mg 13%, Calcium 406mg 41%, Iron 2.6mg 14%
