Photo: Chicken Fusilli with Spinach & Asiago Cheese Recipe
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.
Ingredients
- 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)
Directions
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.
Recipe Tips:
Time-Saving: You may substitute 1 package (about 9 ounces) refrigerated fully-cooked chicken strips for the chicken breast halves. Stir in the chicken with the soup.
Nutrition Information
Nutritional Values per Serving
Using Campbell's Cream of Chicken Soup: : Calories 385, Total Fat 16g, Saturated Fat 6g, Cholesterol 70mg, Sodium 942mg, Total Carbohydrate 32g, Dietary Fiber 4g, Protein 30g, Vitamin A 70%DV, Vitamin C 13%DV, Calcium 23%DV, Iron 21%DV
Nutritional Values per Serving
Using Campbell's 98% Fat Free Cream of Chicken Soup: : Calories 365, Total Fat 14g, Saturated Fat 5g, Cholesterol 67mg, Sodium 782mg, Total Carbohydrate 32g, Dietary Fiber 4g, Protein 29g, Vitamin A 71%DV, Vitamin C 13%DV, Calcium 23%DV, Iron 21%DV
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By ericbarkdoll
Omaha, NE
on May 31, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty. Make sure to season the chicken well before cooking it (I just used some Italian seasoning. Also, I put in some San Marzano tomatoes instead of the sun-dried tomatoes. The wife was a fan, so I'll definitely be making it again.
By rnnicu
on December 14, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was definitely delicious. I used jar sun-dried tomatoes instead. Not sure if that made a difference. A little bland, required extra salt and pepper, will make again though.
Read all 2 reviews