Asiago Chicken Pasta Recipes

ASIAGO CHICKEN AND CAVATAPPI

Asiago Chicken and Cavatappi image

It's a 30-minute weeknight meal! Save even more time when you serve it from the skillet.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 1/2 cups uncooked cavatappi pasta (5 ounces)
3/4 cup boiling water
1/2 cup julienne strips sun-dried tomatoes (not oil-packed)
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/4 teaspoon garlic pepper
1/4 teaspoon salt
2 cups frozen baby bean and carrot blend (from 1-pound bag)
1/4 cup chopped fresh parsley
1/4 cup shredded Asiago cheese (1 ounce)

Steps:

Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 70 mg, Fiber 4 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE

Chicken and Bowtie Pasta with Asiago Cream Sauce image

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

Ingredients

1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
2 ¼ cups heavy cream, divided
¼ cube chicken bouillon, crumbled
¾ cup grated Asiago cheese
½ tablespoon cornstarch
2 tablespoons butter
¼ cup chopped prosciutto
1 tablespoon chopped fresh garlic
¼ cup sliced mushrooms
½ tablespoon parsley flakes

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

PENNE PASTA WITH CHICKEN & ASIAGO CREAM SAUCE

Penne Pasta with Chicken & Asiago Cream Sauce image

Penne, chicken, bacon, tomatoes, herbs, Asiago cheese and cream make up this delectable dish. This recipe tastes slightly sweet, but not too sweet, especially with the salty flavor of the bacon, and the nutty flavor of the Asiago cheese. Is your mouth watering yet?

Provided by Darci Juris

Categories Pasta

Time 50m

Number Of Ingredients 15

Ingredients

1 pkg penne pasta
3/4 c heavy cream
2 boneless chicken breasts, cut into cubes
4-5 piece of bacon, roughly chopped
1 c asiago cheese, grated
1 c onion, chopped
2 clove garlic, roughly chopped
1 can(s) diced tomatoes (approx 15 oz, but add more if you like more tomatoes)
1 Tbsp basil, dried
1 Tbsp parsley flakes
1 Tbsp oregano, dried
3 tsp sugar
1/4 tsp pepper
2 Tbsp butter
2 Tbsp olive oil

Steps:

1. Cook pasta noodles according to instructions. Strain and set aside in a large bowl.
2. Heat oil in large skillet. Add chicken and cook until done. Place in bowl and set aside.
3. Heat butter in same large skillet. Add bacon, onion and garlic. Saute for approximately 5 minutes. Remove and add to pasta bowl.
4. Add the tomatoes (with liquid), oregano, basil, sugar and pepper.
5. Cook over medium-lo heat until liquid slightly reduces. Add cream and chicken, and cook another 5-10 minutes, stirring occasionally.
6. Add cheese and stir until melted.
7. Pour the sauce mixture over the pasta and toss well. Serve with grated Parmesan cheese.

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