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Chicken Asiago Pasta




Source of Recipe


orlando sentinel


List of Ingredients




2 quarts water
1/2 teaspoon kosher salt
12 ounces dry penne rigate pasta
1 cup flour
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound boneless skinless chicken breast, pounded and cut into 2 inch strips
2 tablespoons olive oil
3/4 cup sun-dried tomatoes cut into 1/4-inch strips
3/4 cup olive oil
1 tablespoon minced garlic, or to taste
1 3/4 cup fresh baby spinach, lightly packed
2 cups grated Asiago cheese
1 3/4 cups grated Parmesan cheese
Kosher salt and fresh ground black pepper to taste


Recipe



1. Pour water into 4-quart pot. Bring to boil over medium high heat. Once water is boiling add 1/2 teaspoon of salt. Add pasta. Stir to prevent sticking. Once water comes back to boil, lower heat until water is simmering. Cook 8-10 minutes, stirring occasionally.

2. While pasta cooks, mix flour with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Dredge chicken in flour mixture.

3. Heat sauté pan over medium high heat. Once pan is hot, add 2 tablespoons of olive oil. Once oil is hot (not smoking), carefully place chicken strips into the pan. Cook 2-3 minutes or until chicken is golden on bottom side. Reduce heat to medium, turn chicken strips over and continue to cook for 5 minutes.

4. While chicken is cooking, mix together sun-dried tomatoes, 3/4 cup olive oil, and the garlic. Add the spinach.

5. Once chicken is cooked, place both the chicken and hot pasta into bowl with sun-dried tomatoes, then add cheeses and toss to mix well. Season to taste with salt and pepper. The heat from the chicken and pasta will melt the cheeses.