Ingredients
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1/2 cup Sun-Dried Tomatoes (in oil)
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2 tbs Oil From Sun-Dried Tomatoes
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500g Chicken BreastPreferbly free range
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1 cup Grated Asiago Cheese
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250g Penne Pasta
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3 Garlic Cloves
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2 cups Silverbeet Spinach Leaves
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1/2 cup Milk
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1/2 cup Medium Cream
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Salt
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Smoked Hot Paprika
Directions
Asiago cheese can sometimes be a little hard to source, but there really is no alternative for this recipe. It’s unique flavour is the primary in this pasta dish.
Steps
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1
Done
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Prepare, TomatoesDrain the sun-dried tomatoes and place on some paper-towel - chop them into halves or more if required. |
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2
Done
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Prepare, GarlicMince the garlic cloves. |
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3
Done
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Prepare, ChickenSlice the chicken breasts in half lengthways and then slice diagonally into bite sized pieces. Around 8 slices per 1/2 breast. |
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4
Done
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Prepare, SilverbeatScrunch up the silverbeat leaves and chop on the diagional into about 2cm strips. |
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5
Done
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SautéPut 2 tablespoons of the sun-dried tomato oil into a deep dished skillet or pan and place on a medium heat. Add the sun-dried tomatoes and the garlic and sauté for a minute or two. |
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6
Done
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Chicken, AddAdd the chopped chicken to the pan and season generously with salt and the smoked hot paprika. Cook until chicken is fully cooked through. |
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7
Done
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Milk, Cream, AddAdd the milk and the cream to your skillet with the chicken and bring to the boil. |
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8
Done
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Asiago, AddAdd the grated Asiago cheese and stir for about 30 secounds to melt. Add additional salt to taste and reduce to a low simmer. |
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9
Done
10 Minutes
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Pasta, CookCook the pasta to the instructions on the packet, or if making fresh you will know when it's done. |
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10
Done
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Pasta, AddAdd the cooked and drained pasta to the sauce. Add the silverbeat and mix. Place the lid on the skillet and while still on a low simmer, allow the spinach to wilt (2-3 minutes) |
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11
Done
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EnjoyGive the pasta a quck stir before serving. Plate topped with some thinly shaved parmesan and parsley. |
