Indulge in a culinary delight with our Creamy Asiago Chicken Pasta, where flavors and textures harmonize to create a symphony of taste that will captivate your senses. This exquisite recipe is a testament to the art of combining simple yet quality ingredients to produce a dish that transcends the ordinary. From the tenderness of the chicken to the burst of flavor from sun-dried tomatoes and the earthiness of fresh spinach, each element plays a crucial role in this culinary masterpiece.
Enhance the delightful experience of our Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach by considering these complementary pairings: accompany the dish with freshly toasted garlic bread to savor every drop of the luscious sauce, or opt for a crisp mixed green salad with a light vinaigrette to provide a refreshing contrast. Elevate the meal further by serving a medley of roasted seasonal vegetables, adding both color and sweetness.
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Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach
Ingredients:
1/3 cup of oil-packed sun-dried tomatoes
1 pound of chicken breast, diced
8 ounces of penne pasta
3 minced garlic cloves
1/4 teaspoon of paprika
1 cup of half-and-half (can dilute with milk if prefer lighter)
1 cup of shredded Asiago cheese
2 cups of fresh spinach
Salt and pepper to taste
1 pound of chicken breast, diced
8 ounces of penne pasta
3 minced garlic cloves
1/4 teaspoon of paprika
1 cup of half-and-half (can dilute with milk if prefer lighter)
1 cup of shredded Asiago cheese
2 cups of fresh spinach
Salt and pepper to taste
Instructions:
1. Cook the penne pasta according to package instructions. Drain and set aside.
2. In a skillet, heat the oil from the sun-dried tomatoes over medium-high heat.
3. Add the diced chicken and cook until golden and fully cooked. Remove the chicken from the skillet and set aside.
4. In the same skillet, add minced garlic and sauté briefly until fragrant.
5. Add the sun-dried tomatoes, a pinch of salt, and paprika. Sauté for a minute.
6. Pour in the half-and-half (or milk and cream mixture) and add 1/4 teaspoon of salt. Let it simmer gently.
7. Gradually stir in the shredded Asiago cheese until it's melted and the sauce is creamy.
8. Add the cooked chicken back to the skillet and stir to combine with the sauce.
9. Toss in the fresh spinach and let it wilt slightly in the creamy sauce.
10. Add the cooked penne pasta to the skillet and gently mix everything together.
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11. Once the pasta is heated through, remove the skillet from the heat.
12. Serve the Asiago Chicken Pasta warm, garnished with extra shredded Asiago cheese if desired.