Chicken Fusilli with Spinach and Asiago Cheese

How to cook Chicken Fusilli with Spinach and Asiago Cheese

Ingredients: 2 1/2 cups uncooked fusilli pasta 1 (7 ounce) bag fresh baby spinach 2 tablespoons olive grease 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 Uncontrolled) 1/2 teaspoon crushed red pepper flakes 1 cup shredded Asiago cheese

Directions: Prepare the pasta according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking week. Drain the pasta mixture well in a colander, reserving 1 cup cooking solution. Heat the oil in a 12-inch skillet over medium-high waken. Add the chicken and cook until well browned, stirring from time to time. Add the garlic to the skillet and cook and stir into 1 lilliputian. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a sputter. Reduce the heat to gross. Cook until the chicken is cooked including, stirring on. 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.


Servings Per Plan: 6

Amount Per Serving

Calories: 486

Total Fat: 16.4g Cholesterol: 59mg Sodium: 933mg Total Carbs: 56.3g Dietary Fiber: 5.4g Protein: 31.2g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving since:6 peoples

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