Too Busy To Cook on a Weeknight? Think again!

I cook a lot with chicken but sometimes I find that I end up using boneless skinless thighs versus the chicken breasts. It just seems more tender and due to size also helps with portion control.

If I know I am going to make this, I will go ahead and cook up extra chicken just so it will be pre-prepped and ready to go!

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Ingredients:

• 1/3 cup sun-dried tomatoes with oil (2 tablespoons)
• 1 lb chicken breast, sliced in half, chopped
• 3 garlic cloves, minced
• salt
• paprika
• 1 cup half and half
• 1/4 teaspoon salt
• 1 cup Asiago cheese, grated
• 8 oz penne pasta
• 2 cups fresh spinach

Directions:

1. Use sun-dried tomatoes in oil – if the sun-dried tomatoes are too big, chop them into smaller bites.
2. Heat 2 tablespoons olive oil with sun-dried tomatoes and minced garlic on medium heat
3. Add chopped chicken breast to the sun-dried tomatoes and oil – generously season the chicken in the skillet with salt and paprika. Cook chicken until it’s cooked through completely.
4. To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt – bring to boil.
5. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese.
6. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts.
7. At this point, if the sauce is too thick, add another 1/3 cup of half and half and chicken broth and stir.
8. Cook pasta according to package instructions.
9. Add cooked and drained pasta to the sauce.
10. Add spinach, mix everything – cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer.
11. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.

Quick TIp: Add a salad and breadsticks and you have a great meal! This also is a wonderful meal to take to someone who could use a bit of TLC.

Photo and Recipe courtesy of Julia at Julia’s Album.