Spinach Asiago Cheese Wine Sauce Over Rice Food

FUSILLI WITH SPINACH AND ASIAGO CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate and serve.

SPINACH & ASIAGO CHEESE WINE SAUCE OVER RICE

Steps:

• Place spinach in a colandar and push down to squeeze water from the spinach.
• Put the spinach in a wide microwavable bowl and use fork to loosen and spread out.
• Add white wine.
• Cover. Cook at 70% power for 7 minutes. Set aside covered.
• In large saucepan add margarine and white flour. Wisk to mix until margarine and flour mixed.
• Slowly add milk while wisking and add salt.
• Wisk until it starts to thicken. Turn off heat and cover.
• In small saute pan add olive oil, cayenne pepper. Stir to mix.
• Add nuts and sugar and stir.
• Take off heat when nuts are coated and hot.
• Put nuts on chopping board and chop.
• Put in a small serving bowl to pass separately.
• Heat the cooked rice.
• Add cheese to sauce and stir in on low heat until the shredded cheese is melted and stirred into sauce.
• Uncover spinach and drain.
• Add to cream sauce and stir.
• Add white pepper if desired.
• Place the sauce in a tureen with serving spoon and pour over individual servings of hot rice or toast.
• Pass the nuts to sprinkle on top.

ASIAGO CHICKEN IN A WHITE WINE MUSHROOM SAUCE

Steps:

• 1. Combine flour, seasoning salt, paprika, salt and pepper; dredge chicken pieces in flour. NOTE: I know that there are carbs in flour, however, even though this calls for 1/2 cup, you will be using very little of that, maybe 2 Tbsp for all the chicken pieces. NOTE: I cut breast in half if they are large. If you have small pieces, you will need 4.
• 2. In large skillet over a medium heat, heat 2 Tbsp butter with 1 Tbsp olive oil. Fry chicken about 4 to 5 minutes on each side. Remove to plate.
• 3. Add remaining 1 Tbsp olive oil to hot skillet. Add mushroom and garlic and saute until mushrooms begin to brown. Add wine, broth and thyme.
• 4. Add chicken back to pan, bring to boil, reduce heat and simmer covered 12 to 15 minutes.
• 5. Remove chicken from pan and add cheese and cream. Cook, stirring constantly until cheese has melted. Continue cooking until reduced by 1/2. It will thickened as liquid cooks out.
• 6. Add chicken back to sauce and heat just until chicken is good and warm.
• 7. Serve over a cauliflower mash (for low carb) or over pasta or mashed potatoes.

CHICKEN WITH PROSCIUTTO SPINACH CREAM SAUCE

Steps:

• Beat the eggs and milk together in a small bowl; set aside. Stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.
• Heat the vegetable oil in a skillet over medium heat. Dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. Cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove the chicken breasts from the pan, set aside, and keep warm. Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Increase temperature to medium-high and stir in the flour. Cook and stir until the wine has reduced to half its original volume, about 1 minute. Whisk in the cream and garlic and bring to a simmer. Season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. Stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. Pour the sauce over the chicken breasts to serve.

PENNE WITH SPINACH AND ASIAGO CHEESE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
• Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.
• Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
• Transfer the pasta to a serving plate and serve.

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

PENNE WITH TURKEY, SAUSAGE, SPINACH, AND NUTMEG

Steps:

• Heat oil in large deep skillet over medium-high heat. Add onions and sauté until beginning to brown, about 7 minutes. Add ground turkey and sausages. Sauté until cooked through and beginning to brown, breaking up with back of spoon and occasionally scraping bottom of skillet, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Seaso sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 1/2 cups cooking liquid.
• Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted. Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle with remaining 1/4 cup cheese; serve.