Asiago Chicken And Cavatappi Recipes

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CREAMY BAKED ASIAGO CHICKEN BREASTS



Creamy Baked Asiago Chicken Breasts image

Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 boneless, skinless chicken breasts
½ cup grated Asiago cheese
½ cup light mayonnaise
¼ cup low-fat plain Greek yogurt
¼ cup dry white wine
1 ½ teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch ground nutmeg
freshly ground black pepper to taste
1 tablespoon aged balsamic vinegar, or to taste
2 tablespoons grated Asiago cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

Nutrition Facts : Calories 322.2 calories, Carbohydrate 5.7 g, Cholesterol 93.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 507.5 mg, Sugar 3 g

ASIAGO CHICKEN AND CAVATAPPI



Asiago Chicken and Cavatappi image

It's a 30-minute weeknight meal! Save even more time when you serve it from the skillet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 1/2 cups uncooked cavatappi pasta (5 ounces)
3/4 cup boiling water
1/2 cup julienne strips sun-dried tomatoes (not oil-packed)
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/4 teaspoon garlic pepper
1/4 teaspoon salt
2 cups frozen baby bean and carrot blend (from 1-pound bag)
1/4 cup chopped fresh parsley
1/4 cup shredded Asiago cheese (1 ounce)

Steps:

  • Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
  • Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  • Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 70 mg, Fiber 4 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg

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