Chicken Fusilli with Spinach and Asiago Cheese

15 Reviews

Prep: 10 min
Cook: 20 min
Ready In: 30 min

“Ready in a jiffy, this mouthwatering pasta dish is bursting with great color, flavor and the perfect amount of cheesy goodness. If you like your pasta really spicy, increase the amount of red pepper flakes.” - by Campbell's Kitchen

Ingredients

2 1/2 cups uncooked fusilli pasta
1 (7 ounce) bag fresh baby spinach
2 tablespoons olive oil
4 (4 ounce) skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
3 cloves garlic, minced
1 (3 ounce) package sun-dried tomato halves
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 teaspoon crushed red pepper flakes
1 cup shredded Asiago cheese

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

Prepare the pasta according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the pasta mixture well in a colander, reserving 1 cup cooking liquid.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the pasta mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.

Nutrition

Amount Per Serving (6 total)

Calories
486 cal
24%

Fat
16.4 g
25%

Carbs
56.3 g
18%

Based on a 2,000 calorie diet

Share It

Reviews (15)

Rate This Recipe

HMI Group

Dec. 28, 2010

"Made this as the recipe stated, only used 1/2 the spinach though. My family loves it! They ask for it all the time. The tomatoes are a different taste, but we really like it. Even my 10 year old l..." See moreoves it and she doesn't like the tomatoes or the spinach, but all together it's a big hit!"

katface_ca

Dec. 10, 2010

"Sorry, but this was not a hit in our house (made recipes as listed)....if and I say if I attempted this again I would use half or less the amount of spinach and would be more inclined to use real toma..." See moretoes"

ScoobySnacks

Dec. 19, 2011

"After reading other reviews saying it was bland, I marinated my cubed chicken in olive oil, garlic and cayanne pepper spice for a few hours before cooking. I also omitted the 1/2 cup of water to make..." See more for a thicker sauce and added mushrooms. My husband liked the extra kick from the marinated chicken."

More Reviews