Asiago Chicken Pasta With Sun Dried Tomatoes And Spinach Recipe 375 Food

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Sun-dried Tomato & Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach

Provided by Mel Boyajian

Categories Dinner

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 cups whole wheat pasta, cooked
2 boneless, skinless chicken breasts
2 teaspoons olive oil
pepper, to taste
salt, to taste
2 cloves garlic, sliced
½ cup shredded mozzarella cheese
2 oz baby spinach
½ cup sundried tomato
2 cups marinara sauce
4 oz baby spinach

Steps:

Preheat oven to 375˚F (190˚C).
With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
Season the chicken breasts with olive oil, pepper, and salt.
Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
Serve chicken on top of whole wheat pasta and spinach marinara sauce.
Enjoy!

SUN-DRIED TOMATOES AND ASIAGO CHEESE BREAD

Sun-Dried Tomatoes and Asiago Cheese Bread image

Make and share this Sun-Dried Tomatoes and Asiago Cheese Bread recipe from Food.com.

Provided by southern chef in lo

Categories Yeast Breads

Time 3h10m

Yield 1 1/2 pound loaf

Number Of Ingredients 13

Ingredients

1 cup water
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 tablespoons sugar
2 tablespoons powdered milk
1 teaspoon salt
2 1/2 cups bread flour
1/2 cup amaranth flour
2 tablespoons of chopped sun-dried tomatoes
1/4 cup of grated asiago cheese
1 teaspoon dried basil
1/2 teaspoon fresh ground black pepper
1 teaspoon yeast

Steps:

Add ingredients in order given and bake on basic cycle.

STUFFED ASIAGO CHICKEN BREASTS

Stuffed Asiago Chicken Breasts image

Elegant enough for dinner guests, but enticing enough to get 'two thumbs up' from your family.

Provided by lutzflcat

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 18

Ingredients

1 cup grated Asiago cheese
¼ cup chopped sun-dried tomatoes
¼ cup Italian-seasoned panko bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped Kalamata olives
4 large boneless, skinless chicken breast halves, pounded 1/4 inch thick
1 teaspoon olive oil
salt and freshly ground black pepper to taste
paprika to taste
1 tablespoon butter
1 cup sliced baby bella mushrooms
1 clove garlic, minced
2 sprigs fresh thyme, leaves removed
¼ cup dry white wine
½ cup heavy cream
salt and ground black pepper to taste
½ cup grated Asiago cheese, at room temperature
2 teaspoons fresh thyme leaves

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.
Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.

Nutrition Facts : Calories 599.3 calories, Carbohydrate 9.7 g, Cholesterol 213.8 mg, Fat 34.4 g, Fiber 0.9 g, Protein 59.9 g, SaturatedFat 17.9 g, Sodium 934.3 mg, Sugar 1.8 g

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