Asiago Chicken And Cavatappi Recipes

ASIAGO CHICKEN AND CAVATAPPI

Steps:

• Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
• Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.

CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
• In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
• Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
• To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

CREAMY BAKED ASIAGO CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

CAVATAPPI WITH SPINACH, BEANS, AND ASIAGO CHEESE

Steps:

• Combine all ingredients in a large bowl; toss well. Sprinkle with fresh ground black pepper, if desired.

CHICKEN WITH ASIAGO, PROSCIUTTO, AND SAGE

Steps:

• Preheat oven to 375 degrees.
• Sprinkle chicken breasts with salt and pepper.
• Coat both sides with flour, shaking off excess.
• Melt 4 tablespoons butter in large skillet over medium-high heat.
• Add chicken breast and saute until brown, turning once, about 5 minutes.
• Transfer chicken to rimmed baking sheet, reserve skillet.
• Sprinkle 2 tablespoons cheese over each breast.
• Top each with 2 prosciutto slices.
• Bake until chicken is cooked through, about 5 minutes.
• Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
• Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
• Transfer chicken breasts to platter.
• Top each with sage leaf, drizzle pan sauce over, and serve.