Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings
This Pasta recipe will surely be the highlight of your day! You are so in for a treat! Give it a try and I promise you that it will be worth all your time and effort! Feel free to tweak the recipe to your liking. Have a wonderful day, friends. Enjoy!
Ingredients:
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8 ounces penne pasta (use gluten-free brown rice penne, for gluten-free version)
1/3 c sun-dried tomatoes with oil 2 tablespoons
1 pound chicken breast sliced in half, chopped
3 garlic cloves minced
salt
1/4 tsp paprika
1 c half and a half and more – (half milk – half cream to form a lighter cream)
1/4 tsp salt
1 c Asiago cheese shredded
2 c spinach fresh
Directions:
Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Place a pan on the stove and turn the heat to medium.
Add the sun-dried tomatoes, 2 tbsp of olive oil, and chopped garlic. Stir and allow it to become hot and aromatic.
Add the chicken pieces, salt, and paprika. Stir until well mixed. Cook the chicken until done.
Add a cup of half & half and salt. Stir until well blended. Allow the mixture to boil.
Add half a cup of Asiago cheese and stir until melted completely.
Turn the heat down to medium and cook the cheese for a few more minutes.
Add more Asiago cheese if the texture of the sauce is too thin.
Add more seasonings if needed.
Add the al dente pasta and toss until well coated with the sauce.
Add the spinach and stir until well mixed.
Cover and simmer for a few minutes on low heat.
Serve hot and enjoy!
Nutrition Facts:
Calories 547 | Calories from Fat 153 | 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 A 1990IU 40% | Vitamin C 10.4mg 13% | Calcium 406mg 41% | Iron 2.6mg
Ingredients
- 8 ounces penne pasta (use gluten-free brown rice penne, for gluten-free version)
- 1/3 c sun-dried tomatoes with oil 2 tablespoons
- 1 pound chicken breast sliced in half, chopped
- 3 garlic cloves minced
- salt
- 1/4 tsp paprika
- 1 c half and a half and more - (half milk - half cream to form a lighter cream)
- 1/4 tsp salt
- 1 c Asiago cheese shredded
- 2 c spinach fresh
Instructions
Refer to the directions provided on the package of the pasta on how to cook it. Drain and rinse with cold water to stop the cooking process.
Place a pan on the stove and turn the heat to medium.
Add the sun-dried tomatoes, 2 tbsp of olive oil, and chopped garlic. Stir and allow it to become hot and aromatic.
Add the chicken pieces, salt, and paprika. Stir until well mixed. Cook the chicken until done.
Add a cup of half & half and salt. Stir until well blended. Allow the mixture to boil.
Add half a cup of Asiago cheese and stir until melted completely.
Turn the heat down to medium and cook the cheese for a few more minutes.
Add more Asiago cheese if the texture of the sauce is too thin.
Add more seasonings if needed.
Add the al dente pasta and toss until well coated with the sauce.
Add the spinach and stir until well mixed.
Cover and simmer for a few minutes on low heat.
Serve hot and enjoy!
