I may prepare this mouthful of Water fusilli type of pasta with spinach and Asiago kind of cheese for you while you slobber on your couch watching Glee, The Bachelor, or Scandal. Just pick fusilli with chicken shall you? Is that 75 degrees you just mentioned? Oh, okay. Thank you very much; I certainly will. Stock Up with Asiago Cheese and spinach recipes That Have Been Aged You can find it in the cheese section of your supermarket, and it's best to buy it in a block rather than grated form. After 24 months, my Parmesan was ready to be eaten. Maximize size. The flavor of your food will improve dramatically. My Italian ancestors will crawl out of their graves (after rolling, of course) and slap you across the face if you use the contents of the green box. It is advisable to butcher the cheese so that it reaches around the size of the bottom. You don't want it too well. It needs to be able to squeeze into the tight crevices of those wavy, crinkly, and finicky objects.
For this dish, I tweaked a recipe by Giada De Laurentis. For the first time, I'm really enjoying them. Asiago cheese in this recipe that gives a nutty flavor, with salty Parmesan Reggiano, a mild heat of garlic, and bursting cherry tomatoes - sigh. Have I reached the point where I can continue?Spinach and Asiago cheese over fusilli pasta is another delicious option for a side dish. I'm racking my brain for better adjectives to describe how delicious this meal is. Mumm...look...I could see my mom loved it. Consider the case in point: quite a bit. Hold on, that can't be right. This is something I just cannot elaborate on. Because she will like it just as much if I draw her with crayons from a coloring book, extracting all the enjoyment from within the lines, and then drizzle muesli milk over it. That said, he has a soft spot for this particular type of pasta. That's all I'm going to say. You're not going to get off the sofa and eat this melty noodle until I come over and force it down your throat, and that's not happening because I don't want to get a restraining order. We're at a point in time where dramatic moments like that are warranted. To save time, I'll just let the photographs explain everything else. Having said that, here are some visuals. Carry on with your business.
- 1 lb. of fusilli
- One-third of a cup of pure olive oil
- Approximately 3-4 bulbous garlic bulbs, chopped
- Package of baby spinach, 9 ounces (can use regular spinach, but if so, roughly chopped)
- One pound of grape or cherry tomatoes, halved
- one and a half ounces of grated aged Asiago cheese (aged Asiago makes it taste better)
- One cup of grated Parmesan Reggiano or Pecorino Romano, plus more for topping
- Reserve 1 teaspoon of salt and 1 teaspoon sugar.
- About a third of a teaspoon of ground black pepper
- instructions
The ingredients for this dish come together quickly, so make sure you have everything you need on hand before you begin. Prepare the last touches on the spinach, tomatoes, and garlic, then grate the cheese. You may also assist the process along by using a pepper mill and adding in 1 teaspoon of salt. Bring a big pot of water to a boil, then add 1 teaspoon of salt. This will be used to cook the pasta. Fusilli should be added to the boiling water and cooked for the minimum time specified on the package. For instance, if the instructions say to cook for 9-11 minutes, you should only do so for 9. INSANELY IMPORTANT: Hold on to a cup of the pasta's cooking water before draining it.Meanwhile, in a large skillet, heat the olive oil over medium heat. (Note: If you can, use a very large pan with high sides. Put the pasta on this pan (it could get a little crowded, but that's okay). Stir the garlic into the hot pan and let it cook for about 2 minutes, or until it begins to smell fragrant. (Note: The garlic will burn if you wait until the pan is too hot before adding it. Toss it into the pan soon after you've melted the butter. After about 2 minutes, add the spinach and tomatoes and cook, stirring periodically.
The cooked spaghetti should be added and combined. Combine the pasta boiling liquid, cheese, 1 teaspoon of salt, pepper, and pasta. Blend ingredients by stirring. Have a taste and see if it needs any more seasonings like salt, pepper, or cheese. Turn off heat, top with Parmesan or Pecorino Romano, and serve. FUSSILE WITH CHICKENThis delicious fussile pasta with other ingridients and chicken is ready in a flash and is a riot of color, taste, and just the right amount of cheesy delight. If you prefer your pasta particularly hot, increase the amount of crushed red pepper.Choice of Ingredients
- 1/2 of a 1-pound container of uncooked fusilli pasta (approximately 2 1/2 cups)
- 1 bag (about 7 oz) young, tender spinach leaves
- 2 teaspoons of olive oil
- Chicken breasts, skinless and boneless, weighing a total of 1 1/4 pounds and cut into 1-inch chunks
- 3 cloves of garlic, chopped
- 1 package (3 ounce) sun-dried tomatoes halved (approximately 3/4 cup)
- Campbell's® Thick Cream of Chicken Soup (regular or 98% fat-free), 1 can (10 3/4 oz).
- 12 tsp of ground red pepper
- Asiago cheese, one cup's worth (about 4 ounces)
In a saucepan with a 6-quart capacity, cook the fusilli according to the package's instructions. Cooking time for spinach should be reduced to a minute. Drain fusilli mixture completely in a colander, reserving 1 cup of cooking liquid. Oil a pan that is 12 inches in diameter and heat it over moderate heat. Fry the chicken, tossing regularly, until it is well browned. Add the garlic to the skillet and cook, stirring, for 1 minute. Add tomatoes, soup, 1/2 cup boiling liquid and red pepper and heat to a boil. Turn the temperature down low. Stir the chicken occasionally while cooking to ensure even cooking. Cook the fusilli mixture until it is hot and boiling by stirring it in. If more liquid is needed to achieve the desired consistency, add it. The addition of cheese Cookbook notesTo save time, you can use 1 package (about 9 ounces) of fully cooked chicken strips from the refrigerator instead of 2 chicken breast halves. Incorporate the chicken into the broth.