Reduced-Fat Pasta w/ Spinach, Asiago and Sun-Dried Tomatoes Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    Brief Description

    Delicious redo of an original dish!

    Main Ingredient:

    Whole-grain pasta and chicken or shrimp

    Category:  Main Dish

    Cuisine:  Italian


    SA Express newspaper

    Posted By:


    Posted On:

    November 6, 2012

    Print Recipe

    Speak Your Mind