ASIAGO CHICKEN PASTA BAKE RECIPE
Our asiago chicken pasta is a recipe everyone will ask you for! It's packed with spinach, chicken, cheese, herbs, spices and deliciousness.
Provided by Cheryl Najafi
Categories dinner
Time 1h
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees then coat a 2-quart casserole dish with cooking spray. Place a large pot of water over high heat then bring to a boil. When the water comes to a boil, add a generous pinch of salt and pasta. Cook, stirring occasionally for about 2 minutes less than the recommended cooking time on the package. Drain completely, transfer pasta to a large mixing bowl then set aside. Leave colander in the sink to drain the spinach.
- Place large skillet over medium heat, add spinach and ¼ cup of water. Cook, stirring frequently, just until the spinach is wilted and becomes dark green. Remove spinach from pan then place in the strainer. Press as much water as possible from the spinach by pressing with the back of a spoon then set aside to cool.
- Return skillet to heat then add olive oil. When the oil is hot, add cubed chicken then cook for 2 minutes until chicken begins to turn white. Add salt, pepper, ¼ tsp garlic powder, onion powder, dried basil and dried oregano then stir to combine.
- Cook for 3-4 minutes or until the chicken becomes light golden brown and is barely cooked through. Don't worry if the chicken is slightly undercooked-it will finish in the oven. Transfer chicken from skillet onto a plate then set aside. Leave remaining oil in the skillet, and if necessary, add enough additional olive oil to make 2 Tbsp. Add onions and cook 3-4 minutes until softened.
- Add 2 Tbsp of flour to oil in the skillet then stir to dissolve. Cook for 1 minute then stir in milk to dissolve flour mixture completely. Bring milk to boil then let it bubble for 5 minutes, stirring constantly. Reduce heat to medium-low then add cream cheese. Stir until completely melted and incorporated then add asiago cheese, garlic powder, salt and pepper. Remove from heat then stir to combine.
- Chop spinach coarsely then stir it into the sauce. Once spinach is distributed through the sauce, pour sauce over the pasta in mixing bowl. Add chicken to the bowl then toss to combine. Transfer mixture to the prepared casserole dish then top with mozzarella cheese. Bake for 25-30 minutes or until the cheese is melted and golden brown and the sauce is bubbly. Enjoy!
Nutrition Facts : Calories 537 kcal, Carbohydrate 50 g, Protein 33 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 90 mg, Sodium 759 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE
A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.
Provided by THENEWTRICIA
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 836.6 calories, Carbohydrate 61.5 g, Cholesterol 192.7 mg, Fat 50.7 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 27.7 g, Sodium 424.6 mg, Sugar 1.2 g
CREAMY BAKED ASIAGO CHICKEN BREASTS
Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 322.2 calories, Carbohydrate 5.7 g, Cholesterol 93.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 507.5 mg, Sugar 3 g
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- Preheat oven to 350 degrees then coat a 2-quart casserole dish with cooking spray. Place a large pot of water over high heat then bring to a boil. When the water comes to a boil, add a generous pinch of salt and pasta. Cook, stirring occasionally for about 2 minutes less than the recommended cooking time on the package. Drain completely, transfer pasta to a large mixing bowl then set aside. Leave colander in the sink to drain the spinach.
- Place large skillet over medium heat, add spinach and ¼ cup of water. Cook, stirring frequently, just until the spinach is wilted and becomes dark green. Remove spinach from pan then place in the strainer. Press as much water as possible from the spinach by pressing with the back of a spoon then set aside to cool.
- Return skillet to heat then add olive oil. When the oil is hot, add cubed chicken then cook for 2 minutes until chicken begins to turn white. Add salt, pepper, ¼ tsp garlic powder, onion powder, dried basil and dried oregano then stir to combine.
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