Chicken Fusilli with Spinach & Asiago Cheese

Health score
34%
Chicken Fusilli with Spinach & Asiago Cheese
30 min.
6
387kcal

Suggestions


Are you looking for a delicious and satisfying meal that can be whipped up in just 30 minutes? Look no further than this Chicken Fusilli with Spinach and Asiago Cheese! This delightful dish combines tender pieces of chicken with the vibrant flavors of fresh baby spinach and sun-dried tomatoes, all enveloped in a creamy Asiago cheese sauce. It's the perfect balance of protein, healthy greens, and comforting pasta, making it an ideal choice for lunch, dinner, or even as a side dish for your next gathering.

The beauty of this recipe lies not only in its rich flavors but also in its simplicity. With just a handful of ingredients and minimal prep time, you can create a meal that feels gourmet without the fuss. The addition of crushed red pepper flakes adds a subtle kick, while the creamy texture of the Campbell's® Condensed Cream of Chicken Soup ties everything together beautifully. Plus, the vibrant colors of the spinach and sun-dried tomatoes make this dish as visually appealing as it is delicious.

Whether you're cooking for family or entertaining friends, this Chicken Fusilli is sure to impress. It's a versatile dish that can easily be adapted to suit your taste preferences, and with only 387 calories per serving, you can indulge without the guilt. So grab your frying pan and pot, and let’s get cooking!

Ingredients

  • ounces asiago cheese shredded
  • ounces baby spinach fresh
  • 10.8 ounces cream of chicken soup fat free 98% canned (Regular or )
  • 2.5 cups rotini pasta uncooked
  • cloves garlic minced
  • tablespoons olive oil 
  • 0.5 teaspoon pepper red crushed
  • pound chicken breast halves boneless skinless cut into 1 1/2-inch pieces
  • ounces sun-dried olives ()

Equipment

  • frying pan
  • pot
  • colander

Directions

  1. Prepare the pasta according to the package directions in a 6-quart saucepot.
  2. Add the spinach during the last minute of the cooking time.
  3. Drain the pasta mixture well in a colander, reserving 1 cup cooking liquid.
  4. Heat the oil in a 12-inch skillet over medium-high heat.
  5. Add the chicken and cook until well browned, stirring occasionally.
  6. 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.
  7. Sprinkle with the cheese.

Nutrition Facts

Calories387kcal
Protein31.09%
Fat35.5%
Carbs33.41%

Properties

Glycemic Index
34
Glycemic Load
11.37
Inflammation Score
-10
Nutrition Score
29.140434591667%

Flavonoids

Luteolin
0.25mg
Kaempferol
2.11mg
Myricetin
0.14mg
Quercetin
1.34mg

Nutrients percent of daily need

Calories:386.87kcal
19.34%
Fat:15.4g
23.69%
Saturated Fat:5.19g
32.45%
Carbohydrates:32.6g
10.87%
Net Carbohydrates:29.24g
10.63%
Sugar:6.59g
7.32%
Cholesterol:65.3mg
21.77%
Sodium:792.91mg
34.47%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.34g
60.68%
Vitamin K:171.44µg
163.27%
Vitamin A:3537.56IU
70.75%
Selenium:46.57µg
66.52%
Vitamin B3:10.11mg
50.56%
Manganese:0.87mg
43.26%
Phosphorus:422.38mg
42.24%
Vitamin B6:0.75mg
37.63%
Potassium:1057.8mg
30.22%
Calcium:291.56mg
29.16%
Magnesium:97.5mg
24.38%
Folate:83.76µg
20.94%
Copper:0.41mg
20.71%
Iron:3.56mg
19.8%
Vitamin C:16.28mg
19.73%
Vitamin B2:0.31mg
18.34%
Vitamin B5:1.7mg
16.96%
Fiber:3.36g
13.44%
Zinc:1.94mg
12.93%
Vitamin E:1.9mg
12.64%
Vitamin B1:0.19mg
12.59%
Vitamin B12:0.38µg
6.3%
Vitamin D:0.17µg
1.13%