Asiago Chicken Pasta
Chicken and Asiago Pasta - EASY comfort food to feed a crowd ready in 25 minutes !! Tender pasta with chicken and penne with red peppers, green beans and everything is coated with Asiago cheese for the victory of the family dinner !!
Ingredients
- 1/4 teaspoon paprika
- 3 garlic cloves minced
- 1/3 cup sun-dried tomatoes with oil 2 tablespoons
- 1/4 teaspoon salt
- 1 lb chicken breast sliced in half, chopped
- 1 cup Asiago cheese shredded
- 2 cups spinach fresh
- 8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
- salt
- 1 cup half and half and more - (half milk - half cream to form a lighter cream)
Instructions
First, cook pasta according to package directions. Drain, rinse.
Then, use sun-dried tomatoes in oil - if the sun-dried tomatoes are too large, cut them into bite-size pieces.
Heat the sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and the chopped garlic over medium heat. Add the minced chicken breast to the sun-dried tomatoes and oil - generously season the chicken in the pan with salt and paprika. Cook the chicken until it is completely cooked.
In the same pan with the chicken and the sun-dried tomatoes, add 1 ½ cups and 1/4 teaspoon salt - bring to a boil. Add 1/2 cup grated Asiago cheese (half of what the recipe calls for) and stir for about 30 seconds to melt the cheese. Reduce the boiling heat to medium and continue to stir to make sure all the cheese melts. At this point, if the sauce is too thin, gradually add the remaining half of Asiago cheese over medium heat, stirring constantly around the pan.
Happy Cooking Time.
