Fusilli With Spinach And Asiago Cheese Recipes

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CHICKEN FUSILLI WITH SPINACH AND ASIAGO CHEESE



Chicken Fusilli with Spinach and Asiago Cheese image

Ready in a jiffy, this mouthwatering pasta dish is bursting with great color, flavor and the perfect amount of cheesy goodness. If you like your pasta really spicy, increase the amount of crushed red pepper.

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/2 of a 1-pound package uncooked fusilli pasta (about 2 1/2 cups)
1 bag (about 7 ounces) fresh baby spinach
2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
3 cloves garlic, minced
1 package (3 ounces) sun-dried tomato halves (about 3/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 teaspoon crushed red pepper
1 cup shredded Asiago cheese (about 4 ounces)

Steps:

  • Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
  • Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.

ASIAGO CHEESE & SPINACH PASTA TOSS



Asiago Cheese & Spinach Pasta Toss image

Sun-dried tomatoes, fresh spinach, garlic and Asiago cheese are tossed with fusilli pasta in this 20-minute main dish.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/4 cup oil-packed sun-dried tomatoes, undrained
3 cups fusilli pasta, uncooked
1 pkg. (10 oz.) fresh spinach, torn
1 cup POLLY-O Shredded Asiago Cheese
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 cloves garlic, minced

Steps:

  • Drain tomatoes, reserving oil.
  • Cook pasta in large saucepan as directed on package, omitting salt and adding tomatoes and spinach to the boiling water for the last minute; drain.
  • Place pasta mixture in large bowl. Add reserved oil and remaining ingredients; mix lightly.

Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 770 mg, Carbohydrate 56 g, Fiber 4 g, Sugar 6 g, Protein 19 g

FUSILLI WITH SPINACH AND ASIAGO CHEESE



Fusilli With Spinach and Asiago Cheese image

Another GREAT side from Giada. The kids and I even eat this as a main dish when my husband is out of town. My VERY picky 2 and 4 year old devour this. Super easy, super healthy! I usually double the amount of tomatoes and the amount of spinach since it's seems like too much pasta and not enough veggies when made as stated. Wonderful!

Provided by RedVinoGirl

Categories     Toddler Friendly

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 lb fusilli
1/4 cup olive oil
1 garlic clove, minced
1 (9 ounce) bag fresh spinach, roughly chopped
8 ounces cherry tomatoes, halved
1 cup asiago cheese, grated (about 3.5 ounces)
1/2 cup parmesan cheese, fresh grated
1 teaspoon salt
3/4 teaspoon black pepper, freshly ground

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
  • Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
  • Transfer the pasta to a serving plate and serve.

Nutrition Facts : Calories 624.7, Fat 19.2, SaturatedFat 4.4, Cholesterol 11, Sodium 837.1, Carbohydrate 90.9, Fiber 6, Sugar 3.9, Protein 22.3

CHICKEN FUSILLI WITH SPINACH AND ASIAGO CHEESE



Chicken Fusilli with Spinach and Asiago Cheese image

Ready in a jiffy, this mouthwatering pasta dish is bursting with great color, flavor and the perfect amount of cheesy goodness. If you like your pasta really spicy, increase the amount of red pepper flakes.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 30m

Yield 6

Number Of Ingredients 9

2 ½ cups uncooked fusilli pasta
1 (7 ounce) bag fresh baby spinach
2 tablespoons olive oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
3 cloves garlic, minced
1 (3 ounce) package sun-dried tomato halves
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
½ teaspoon crushed red pepper flakes
1 cup shredded Asiago cheese

Steps:

  • Prepare the pasta according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the pasta mixture well in a colander, reserving 1 cup cooking liquid.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
  • Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the pasta mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.

Nutrition Facts : Calories 486 calories, Carbohydrate 56.3 g, Cholesterol 59.2 mg, Fat 16.4 g, Fiber 5.4 g, Protein 31.2 g, SaturatedFat 5.7 g, Sodium 933.4 mg, Sugar 7.9 g

FUSILLI WITH SPINACH, ASPARAGUS, AND ASIAGO CHEESE



Fusilli With Spinach, Asparagus, and Asiago Cheese image

Make and share this Fusilli With Spinach, Asparagus, and Asiago Cheese recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fusilli
1/4 cup olive oil
1 garlic clove, minced
1 (9 ounce) bag fresh spinach, roughly chopped
1 lb asparagus
1 cup about 3 1/2-ounces grated asiago cheese
1/2 cup grated parmesan cheese
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
  • Microwave the asparagus with a little bit of water for about 2:30 minutes or until bright green and tender. Drain and then cut into bite-sized pieces.
  • Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and cook until the spinach wilts, about 2 more minutes. Add the asparagus and cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine. Transfer the pasta to a serving plate and serve.

Nutrition Facts : Calories 639.5, Fat 19.3, SaturatedFat 4.5, Cholesterol 11, Sodium 851.2, Carbohydrate 93.4, Fiber 7.6, Sugar 4.9, Protein 24.5

CHICKEN FUSILLI WITH SPINACH AND ASIAGO CHEESE



Chicken Fusilli with Spinach and Asiago Cheese image

Ready in a jiffy, this mouthwatering pasta dish is bursting with great color, flavor and the perfect amount of cheesy goodness. If you like your pasta really spicy, increase the amount of red pepper flakes.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 30m

Yield 6

Number Of Ingredients 9

2 ½ cups uncooked fusilli pasta
1 (7 ounce) bag fresh baby spinach
2 tablespoons olive oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
3 cloves garlic, minced
1 (3 ounce) package sun-dried tomato halves
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
½ teaspoon crushed red pepper flakes
1 cup shredded Asiago cheese

Steps:

  • Prepare the pasta according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the pasta mixture well in a colander, reserving 1 cup cooking liquid.
  • Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
  • Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the pasta mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.

Nutrition Facts : Calories 486 calories, Carbohydrate 56.3 g, Cholesterol 59.2 mg, Fat 16.4 g, Fiber 5.4 g, Protein 31.2 g, SaturatedFat 5.7 g, Sodium 933.4 mg, Sugar 7.9 g

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