Asiago Chicken Pasta
The unmistakable flavour of Asiago cheese brings this pasta to life. Quick and easy, and guaranteed not disappoint.
Start cookingIn JD’s words
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.
The method
Cook it unhurried.
- 01
Prepare, Tomatoes
Drain the sun-dried tomatoes and place on some paper-towel - chop them into halves or more if required.
- 02
Prepare, Garlic
Mince the garlic cloves.
- 03
Prepare, Chicken
Slice the chicken breasts in half lengthways and then slice diagonally into bite sized pieces. Around 8 slices per 1/2 breast.
- 04
Prepare, Silverbeat
Scrunch up the silverbeat leaves and chop on the diagional into about 2cm strips.
- 05
Sauté
Put 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.
- 06
Chicken, Add
Add the chopped chicken to the pan and season generously with salt and the smoked hot paprika. Cook until chicken is fully cooked through.
- 07
Milk, Cream, Add
Add the milk and the cream to your skillet with the chicken and bring to the boil.
- 08
Asiago, Add
Add the grated Asiago cheese and stir for about 30 secounds to melt. Add additional salt to taste and reduce to a low simmer.
- 09
Pasta, Cook
Cook the pasta to the instructions on the packet, or if making fresh you will know when it's done.
- 10
Pasta, Add
Add 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)
- 11
Enjoy
Give the pasta a quck stir before serving. Plate topped with some thinly shaved parmesan and parsley.
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