Asiago Chicken Pasta

In this recipe, everything is smothered in a delicious Asiago cheese cream sauce: chicken sauteed with garlic, sun-dried tomatoes, and spinach.  

Asiago Chicken Pasta

  • 8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
  • 1/3 cup sun-dried tomatoes with oil 2 tablespoons
  • 1 lb chicken breast sliced in half, chopped
  • 3 garlic cloves minced
  • salt
  • 1/4 teaspoon paprika
  • 1 cup half and half and more - (half milk - half cream to form a lighter cream)
  • 1/4 teaspoon salt
  • 1 cup Asiago cheese shredded
  • 2 cups spinach fresh

  1. Cook pasta according to package instructions. Drain, rinse.
  2. Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. 
  3. 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.
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