Chicken Fusilli With Spinach And Asiago Cheese Recipes

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FUSILLI WITH SPINACH, ASPARAGUS, AND ASIAGO CHEESE

Make and share this Fusilli With Spinach, Asparagus, and Asiago Cheese recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Fusilli With Spinach, Asparagus, and Asiago Cheese image

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.

Nutrition Facts : Calories 639.5, Fat 19.3, SaturatedFat 4.5, Cholesterol 11, Sodium 851.2, Carbohydrate 93.4, Fiber 7.6, Sugar 4.9, Protein 24.5

1 lb fusilli
1/4 cup olive oil
1 garlic clove, minced
1 (9 ounce) bag fresh spinach, roughly chopped
1 lb asparagus
1 cup about 3 1/2-ounces grated asiago cheese
1/2 cup grated parmesan cheese
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

MINI FUSILLI WITH CREAMY CHICKEN AND SPINACH

From the back panel of Barilla Piccolini MINI Fusilli. Recipe calls for fresh chicken breast but I cut up leftover cooked chicken from last night's meal. Very creamy and so easy to prepare.

Provided by Julie Bs Hive

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8



Mini Fusilli With Creamy Chicken and Spinach image

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.

Nutrition Facts : Calories 473.9, Fat 22.4, SaturatedFat 10.1, Cholesterol 82.6, Sodium 162.4, Carbohydrate 44.5, Fiber 2.3, Sugar 1.2, Protein 22.9

1 (1 lb) box barilla piccolini mini fusilli
2 tablespoons extra virgin olive oil
1 tablespoon onion, finely chopped
1 lb chicken breast, cubed
1 (6 ounce) bag Baby Spinach, cut in strips
1 cup heavy whipping cream
1/2 cup parmesan cheese, grated
salt and pepper

FUSILLI WITH SPINACH AND ASIAGO CHEESE

Another GREAT side from Giada. The kids and I even eat this as a main dish when my husband is out of town. My VERY picky 2 and 4 year old devour this. Super easy, super healthy! I usually double the amount of tomatoes and the amount of spinach since it's seems like too much pasta and not enough veggies when made as stated. Wonderful!

Provided by RedVinoGirl

Categories     Toddler Friendly

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 9



Fusilli With Spinach and Asiago Cheese image

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.

Nutrition Facts : Calories 624.7, Fat 19.2, SaturatedFat 4.4, Cholesterol 11, Sodium 837.1, Carbohydrate 90.9, Fiber 6, Sugar 3.9, Protein 22.3

1 lb fusilli
1/4 cup olive oil
1 garlic clove, minced
1 (9 ounce) bag fresh spinach, roughly chopped
8 ounces cherry tomatoes, halved
1 cup asiago cheese, grated (about 3.5 ounces)
1/2 cup parmesan cheese, fresh grated
1 teaspoon salt
3/4 teaspoon black pepper, freshly ground

CREAMY CHICKEN AND FUSILLI

Progresso® broth provides a simple addition to this creamy chicken and fusilli pasta dinner packed with frozen sweet peas - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 13



Creamy Chicken and Fusilli image

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.

Nutrition Facts : Calories 410, Carbohydrate 36 g, Cholesterol 85 mg, Fiber 3 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg

1 1/2 cups uncooked fusilli pasta (4 1/2 ounces)
1 tablespoon butter or margarine
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1 small red onion, sliced
1 clove garlic, finely chopped
1 medium yellow bell pepper, cut into strips
1 bag (12 oz) frozen sweet peas
2 packages (3 ounces each) cream cheese, softened
1/2 cup Progresso™ chicken broth (from 32 oz carton)
2 tablespoons dry white wine (or nonalcoholic) or apple juice
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

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