Chicken Fusilli With Spinach And Asiago Cheese Recipes

FUSILLI WITH SPINACH, ASPARAGUS, AND ASIAGO CHEESE

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.

MINI FUSILLI WITH CREAMY CHICKEN AND SPINACH

Steps:

• Sauté the onion in olive oil for 3 minutes on medium heat then increase to medium-high and add the chicken pieces. Season.
• When chicken is cooked (or warmed through if using leftover) add spinach and cream. Simmer 5 minutes.
• Meanwhile, cook pasta according to package directions. Drain and toss with sauce.
• Stir in cheese before serving.

CREAMY CHICKEN AND FUSILLI

Steps:

• Cook and drain pasta as directed on package. Melt butter in 12-inch skillet over medium-high heat. Cook chicken, onion and garlic 3 to 4 minutes, stirring occasionally, until chicken is light brown. Stir in bell pepper and peas. Cook, stirring occasionally, until vegetables are crisp-tender.
• Mix cream cheese, broth, wine, basil, salt and pepper. Stir into chicken mixture. Cook, stirring constantly, until cream cheese is melted. Toss with pasta.

FUSILLI WITH SPINACH AND ASIAGO CHEESE

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.

FUSILLI WITH BROCCOLI AND CHICKEN

Steps:

• Bring broth to a boil in a medium saucepan. Add chicken. Reduce heat to medium-low; cover. Simmer until cooked through, about 10 minutes. Remove chicken; let cool. Using a fork, shred meat into bite-size pieces. Toss with 1 teaspoon oil and 1/4 teaspoon salt. Set aside.
• Bring a large pot of water to a boil; add salt. Add broccoli, and cook until bright green and tender, about 3 minutes. Remove with a slotted spoon; drain, and pat dry with paper towels. Add pasta to boiling water; cook until al dente. Drain.
• Heat remaining 1/4 cup oil in a large skillet over medium heat until hot but not smoking. Add cooked broccoli and the garlic. Cook, stirring often, 2 minutes. Stir in shredded chicken and cooked pasta. Cook 1 minute more. Remove garlic cloves. Transfer pasta mixture to a large platter. Serve with cheese.