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Reduced-Fat Pasta w/ Spinach, Asiago and Sun-Dried Tomatoes
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Brief Description
Delicious redo of an original dish!
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Main Ingredient
Whole-grain pasta and chicken or shrimp
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Category: Main Dish
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Cuisine: Italian
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Nov 06, 2012
Number of Servings:
Ingredients:
- 12 ounces - Whole-grain pasta
- 1 pounds - Boneless, skinless chicken breasts Or uncooked shrimp
- 1 tablespoons - Olive oil
- 1 cups - Red onion Finely chopped
- 2 cloves - Garlic Minced
- 1 1/2 tablespoons - Cornstarch
- 1 cups - Fat-free chicken broth Divided use
- 2 cups - Fat-free half-and-half
- 1/2 cups - Grated Asiago cheese
- 1/2 cups - Sun-dried tomatoes, not oil-packed Chopped
- 1 packages - 6-0z. pkg baby spinach
Directions:
1. Boil pasta according to pkg. directions; drain, set aside and keep warm.
2. Cut the chicken into strips, about 2 in. long and 1/2-in wide Spray a large nonstick skillet w/ nonstick cooking spray, and saute chicken strips over medium-high heat for about 5 min. or until they are no longer pink inside. If using shrimp, cook for about 2 min. and then turn them over. When the shrimp is pink and looks opaque, they are done. Remove from skillet and keep warm.
3. Add olive oil to the skillet, and then the red onion. Saute onion, using chicken broth if necessary to prevent scorching, until soft. Add garlic.
4. Combine cornstarch w/ 2 T of the chicken broth to dissolve. Add the rest of the chicken broth to the dissolved cornstarch and pour the mixture into the skillet. Bring to a boil. Add half-and-half and return to a boil. Add Asiago cheese and stir. Stir in sun-dried tomatoes.
5. In a large bowl or pan, combine chicken/shrimp, pasta, sauce and spinach. Stir until the spinach is slightly wilted.
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