Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach – with everything smothered in a delicious Asiago cheese sauce. Easy recipe that tastes great and looks great.
On the off chance that you love Asiago cheddar, this is an extraordinary formula to attempt! Asiago most certainly has an extremely amazing and unmistakable character, and when softened into a rich sauce for this Asiago Chicken Pasta, that flavor turns out to be more smooth yet you can in any case perceive it’s an Asiago cheddar. As far as I might be concerned, utilizing Asiago cheddar in a pasta sauce is my number one approach to utilize it. What’s more, it is impeccably supplemented by chicken sauteed with garlic, spinach, and sun-dried tomatoes!
Short pasta, like penne, is ideal for rich pasta plans like this one – Asiago cheddar cream sauce impeccably covers each and every pasta nibble. Both pasta and chicken are in a real sense suffocating in the Asiago sauce scrumptiousness! This formula can undoubtedly be made gluten free by utilizing gluten free earthy colored rice penne.
In this recipe, everything is smothered in a delicious Asiago cheese cream sauce: chicken sauteed with garlic, sun-dried tomatoes, and spinach.
- Prep Time 20 mins
- Cook Time 20 mins
- Total Time 40 mins
- Course: Main Course
- Cuisine: American
- Servings: 4 servings
- Calories: 547kca
- 8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
- ⅓ cup sun-dried tomatoes with oil 2 tablespoons
- 1 lb chicken breast sliced in half, chopped
- 3 garlic cloves minced
- ¼ teaspoon paprika
- 1 cup half and half and more – (half milk – half cream to form a lighter cream)
- ¼ teaspoon salt
- 1 cup Asiago cheese shredded
- 2 cups spinach fresh
- Cook pasta according to package instructions. Drain, rinse.
- Use sun-dried tomatoes in oil – if the sun-dried tomatoes are too big, chop them into smaller bites.
- Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil – generously season the chicken in the skillet with salt and paprika. Cook chicken until it’s cooked through completely.
- To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and ¼ teaspoon salt – bring to boil. Add ½ cup of grated Asiago cheese (half of what the recipe calls for) and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to medium and continue stirring to make sure all cheese melts. At this point, if the sauce is too thin, gradually add the remaining ½ of Asiago cheese on medium heat, constantly stirring all around the skillet.
- If the sauce gets too thick, add another ⅓ cup of half and half and stir.
- Taste the sauce – if ¼ teaspoon salt was not enough, add more.
- Add cooked and drained pasta to the sauce. Add spinach, mix everything – cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.
- What is half-and-half?
- To substitute for 1 cup of half-and-half, do this: combine ½ cup of whole milk with ½ cup of heavy cream.
- Amount per Serving
- Calories 547
- % Daily Value*
- Fat 17g 26%
- Saturated Fat 9g 56 %
- Cholesterol 111mg 37%
- Sodium 740mg 32%
- Potassium 1054mg 30%
- Carbohydrates 52g 17%
- Fiber 3g 13%
- Sugar 5g 6%
- Protein 44g 88%
- Vitamin A1990 IU 40%
- Vitamin C 10.4mg 13%
- Calcium 406mg 41%
- Iron 2.6mg 14
- Percent Daily Values are based on a 2000 calorie diet.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.