Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings
The rich sauce of this dish is insanely delicious! Pasta, chicken, and a lot more made this an unforgettable meal! Ready in less than an hour, you have got to bite your teeth into this. Enjoy!
Ingredients:
1 pound chicken breast, sliced in half, chopped
3 garlic cloves, minced
⅓ c sun-dried tomatoes with oil 2 tbsp
1 c half and a half and more – (half milk – half cream to form a lighter cream)
1 c Asiago cheese, shredded
¼ tsp salt
8 ounces penne pasta (use gluten-free brown rice penne, for gluten-free version)
2 c spinach fresh
salt
¼ tsp paprika
Directions:
Refer to the directions provided on the package of pasta on how to cook it. Drain and rinse with cold water to stop the cooking process. Set aside.
Place a pan on the stove and turn the heat to medium.
Add garlic, sun-dried tomatoes, and 2 tbsp of olive oil. Sauté for a few minutes until aromatic.
Add the chicken, then season with paprika and salt. Cook for a few minutes until brown.
Add a cup of half & half, then stir until well blended and let it boil.
Stir in ½ cup of grated asiago cheese.
Turn the heat down to medium and allow the cheese to melt completely.
Add the rest of the Asiago cheese and stir again until melted completely. Add about ⅓ cup of half & half if the texture becomes thick. Taste and add more salt if needed.
Add the cooked pasta and spinach, then cover the skillet with the lid and allow the spinach to wilt. Toss everything until well combined.
Serve 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