Monday - Sunday
6:00 am to 10:00 pm
Chicken Fusilli with Spinach & Asiago Cheese
Courtesy of Campbell's® Kitchen 6 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1/2 of a 1-lb. pkg. uncooked fusilli pasta (about 2-1/2 c.) |
| 1 bag (about 7 oz.) fresh baby spinach |
| 2 Tbsp. olive oil |
| 1-1/4 lbs. skinless, boneless chicken breast halves, cut in 1 1/2-in. pieces |
| 3 cloves garlic, minced |
| 1 pkg. (3 oz.) sun-dried tomato halves (about 3/4 c.) |
| 1 can (10-3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) |
| 1/2 tsp. crushed red pepper |
| 1 c. shredded Asiago cheese (about 4 oz.) |
Directions:
1. Prepare the fusilli according to the pkg. directions in a 6-qt. saucepot. Add the spinach during the last min. of the cooking time. Drain the fusilli mixture well in a colander, reserving 1 c. cooking liquid.
2. Heat the oil in a 12-in. skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
3. Add the garlic to the skillet and cook and stir for 1 min. Stir in the tomatoes, soup, 1/2 c. cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally.
4. Stir in the fusilli mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.
* Cost per recipe: $17.80
Nutrition:
Calories: 385; Total Fat: 16g; Saturated Fat: 6g; Cholesterol: 70mg; Total Carbs: 32g; Fiber: 4g; Protein: 30g; Sodium: 942mg;