Chicken Fusilli with Spinach & Asiago Cheese

Campbell's Chicken Fusilli with Spinach & Asiago Cheese Recipe

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.

At a glance

Prep

10 min.

Total

30 min.

Serves

6

Servings: 1 1/2 cups each

Cook: 20 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

8 ounces (1/2 of a 1-pound package) uncooked fusilli corkscrew pasta pasta (about 2 1/2 cups)
1 bag (about 7 ounces) baby spinach
2 tablespoons olive oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
3 cloves garlic, minced
1 package (3 ounces) sun-dried tomato halves (about 3/4 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 teaspoon crushed red pepper
1 cup shredded Asiago cheese (about 4 ounces)

How to Make It

  • 1

    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.

  • 2

    Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.

  • 3

    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.

Full Screen View

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
  • Time-Saving: You may substitute 1 package (about 9 ounces) refrigerated fully-cooked chicken strips for the chicken breast halves.  Stir in the chicken with the soup.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#60567