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 crushed red pepper.
cost per recipe: $15.73
The price is determined by the national average.
each (1/2 of a 1-pound package) uncooked fusilli corkscrew pasta (about 2 1/2 cups)
package (about 7 ounces) baby spinach
tablespoons olive oil
pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
cloves garlic, minced
package (3 ounces) sun-dried tomatoes (halves) (about 3/4 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
teaspoon crushed red pepper
cup shredded Asiago cheese (about 4 ounces)
Prepare the fusilli according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the fusilli 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 fusilli 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.