Chicken Fusilli With Spinach And Asiago Cheese
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
38
Spice
46
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Prepare the fusilli according to the package directions in a 6-quart saucepot
2
Add the spinach during the last minute of the cooking time
3
Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid
4
Heat the oil in a 12-inch skillet over medium-high heat
5
Add the chicken and cook until well browned, stirring occasionally
6
Add the garlic to the skillet and cook and stir for 1 minute
7
Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil
8
Reduce the heat to low
9
Cook until the chicken is cooked through, stirring occasionally
10
Stir in the fusilli mixture and cook until the mixture is hot and bubbling
11
Stir in the remaining cooking liquid as needed until desired consistency
12
Sprinkle with the cheese