Asiago Chicken Pasta

How it’s made

1. 01

   Prepare, Tomatoes

   Drain the sun-dried tomatoes and place on some paper-towel - chop them into halves or more if required.

2. 02

   Prepare, Garlic

   Mince the garlic cloves.

3. 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.

4. 04

   Prepare, Silverbeat

   Scrunch up the silverbeat leaves and chop on the diagional into about 2cm strips.

5. 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.

6. 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.

7. 07

   Milk, Cream, Add

   Add the milk and the cream to your skillet with the chicken and bring to the boil.

8. 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.

9. 09

   Pasta, Cook

   Cook the pasta to the instructions on the packet, or if making fresh you will know when it's done.

10. 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. 11

    Enjoy

    Give the pasta a quck stir before serving. Plate topped with some thinly shaved parmesan and parsley.

Originally published 16 July 2017 · by John Drummond