Best Asiago Pasta Recipes

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CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE



Chicken and Bowtie Pasta with Asiago Cream Sauce image

A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.

Provided by THENEWTRICIA

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 12

1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
2 ¼ cups heavy cream, divided
¼ cube chicken bouillon, crumbled
¾ cup grated Asiago cheese
½ tablespoon cornstarch
2 tablespoons butter
¼ cup chopped prosciutto
1 tablespoon chopped fresh garlic
¼ cup sliced mushrooms
½ tablespoon parsley flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
  • Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
  • In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
  • Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
  • To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

Nutrition Facts : Calories 836.6 calories, Carbohydrate 61.5 g, Cholesterol 192.7 mg, Fat 50.7 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 27.7 g, Sodium 424.6 mg, Sugar 1.2 g

CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO



Creamy Herbed Chicken and Arugula Pasta Salad with Asiago image

Grilled chicken is tossed with pasta, arugula, Asiago cheese and a creamy dressing loaded with fresh herbs.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh chives
3 tablespoons sour cream
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
One 8-ounce boneless, skinless chicken breast
8 ounces dried cavatappi
6 cups loosely packed arugula
1/2 cup shredded Asiago cheese
1/4 cup finely chopped red onion

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  • Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PENNE PASTA WITH CHICKEN & ASIAGO CREAM SAUCE



Penne Pasta with Chicken & Asiago Cream Sauce image

Penne, chicken, bacon, tomatoes, herbs, Asiago cheese and cream make up this delectable dish. This recipe tastes slightly sweet, but not too sweet, especially with the salty flavor of the bacon, and the nutty flavor of the Asiago cheese. Is your mouth watering yet?

Provided by Darci Juris

Categories     Pasta

Time 50m

Number Of Ingredients 15

1 pkg penne pasta
3/4 c heavy cream
2 boneless chicken breasts, cut into cubes
4-5 piece of bacon, roughly chopped
1 c asiago cheese, grated
1 c onion, chopped
2 clove garlic, roughly chopped
1 can(s) diced tomatoes (approx 15 oz, but add more if you like more tomatoes)
1 Tbsp basil, dried
1 Tbsp parsley flakes
1 Tbsp oregano, dried
3 tsp sugar
1/4 tsp pepper
2 Tbsp butter
2 Tbsp olive oil

Steps:

  • 1. Cook pasta noodles according to instructions. Strain and set aside in a large bowl.
  • 2. Heat oil in large skillet. Add chicken and cook until done. Place in bowl and set aside.
  • 3. Heat butter in same large skillet. Add bacon, onion and garlic. Saute for approximately 5 minutes. Remove and add to pasta bowl.
  • 4. Add the tomatoes (with liquid), oregano, basil, sugar and pepper.
  • 5. Cook over medium-lo heat until liquid slightly reduces. Add cream and chicken, and cook another 5-10 minutes, stirring occasionally.
  • 6. Add cheese and stir until melted.
  • 7. Pour the sauce mixture over the pasta and toss well. Serve with grated Parmesan cheese.

ASIAGO CHICKEN PASTA WITH SUN-DRIED TOMATOES AND SPINACH RECIPE - (3.7/5)



Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach Recipe - (3.7/5) image

Provided by á-48098

Number Of Ingredients 10

1/3 cup sun-dried tomatoes with oil (2 tablespoons)
1 lb chicken breast, sliced in half, chopped
3 garlic cloves, minced
salt
paprika
1 cup half and half (and more)
1/4 teaspoon salt
1 cup Asiago cheese, grated
8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
2 cups fresh spinach

Steps:

  • 1. Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. Heat 2 tablespoons olive oil with sun-dried tomatoes and minced garlic on medium heat 2. Cook pasta according to package instructions. Drain, rinse. 3. Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil - generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely. 4. To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 cup of half and half and stir. Taste the sauce - if 1/4 teaspoon salt was not enough, add more. 5. Add cooked and drained pasta to the sauce. Add spinach, mix everything - cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.

ASIAGO CHICKEN PASTA



Asiago Chicken Pasta image

Craving pasta, but short on time? Try this simple and delicious recipe for Asiago Chicken Pasta to solve your weeknight dinners.

Provided by Publix Aprons

Categories     Trusted Brands: Recipes and Tips     Publix Aprons

Time 20m

Yield 4

Number Of Ingredients 14

1 pound boneless chicken breast cutlets
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
¼ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
1 (8 ounce) package sliced baby portobello mushrooms
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
1 ½ cups unsalted chicken stock or broth
½ cup half-and-half
9 ounces fresh linguine pasta
⅓ cup grated Asiago cheese
2 cups baby spinach leaves

Steps:

  • Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; coat chicken with flour on both sides, shaking off any excess (wash hands).
  • Preheat large saute on medium-high 2-3 minutes. Place oil and butter in pan, cook chicken 2-3 minutes on each side or until browned and 165 degrees F. Remove chicken from pan.
  • Place mushrooms, garlic, thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.
  • Stir in stock, half-and-half, and pasta; cook and stir 3-4 minutes or until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Serve chicken over pasta.

Nutrition Facts : Calories 602.3 calories, Carbohydrate 56.5 g, Cholesterol 103.7 mg, Fat 23.5 g, Fiber 4.2 g, Protein 40.4 g, SaturatedFat 9.5 g, Sodium 728.6 mg, Sugar 1.2 g

SHRIMP PASTA WITH ASIAGO CHEESE AND WHITE WINE SAUCE



Shrimp pasta with asiago cheese and white wine sauce image

Categories     Sauté     Casserole/Gratin     Summer     Shellfish     Quick & Easy     Dinner

Number Of Ingredients 15

16 ounces Pasta, bowtie, penne, or linguine,
8 ounces Mushrooms, portabella or assorted mushrooms
1 Sweet onion, coarsely chopped
8 ounces Grape tomatoes, halved
3 cloves Garlic, chopped
2 pounds Shrimp
1 teaspoon Roasted chicken base
3/4 cup Pasta water (reserved from cooked pasta)
3 tablespoons Fresh basil, chopped
1 tablespoon Fresh oregano, chopped
1/4 cup Fresh parsley, chopped
1/4 teaspoon Crushed red pepper
1/3 cup White cooking wine
1 cup Asiago cheese
2 tablespoons Butter

Steps:

  • Cook pasta and reserve 3/4 cups of pasta water for sauce
  • Sauté mushrooms in butter in a large deep skillet.
  • Push mushrooms to the side when almost done then add garlic and coarsely chopped sweet onion and cook until onion is translucent.
  • Add pasta water, white wine, chicken base, shrimp and grape tomatoes to skillet and cook until shrimp turns pink.
  • Add fresh parsley, basil, oregano, crushed red pepper and 3/4 cup of asiago cheese to skillet and cook for 2 more minutes.
  • Serve white wine, shrimp sauce over cooked pasta and garnish with more asiago cheese.

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE



CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE image

Categories     Pasta

Yield 1 person

Number Of Ingredients 12

1/8 (16 ounce) package farfalle (bow tie) pasta
1 teaspoon vegetable oil
2-1/2 ounces skinless, boneless chicken breast halves - cubed
1/4 cup and 2 tablespoons heavy cream, divided
1/8 cube chicken bouillon, crumbled
2 tablespoons grated Asiago cheese
1/4 teaspoon cornstarch
1 teaspoon butter
2 teaspoons chopped prosciutto
1/2 teaspoon chopped fresh garlic
2 teaspoons sliced mushrooms
1/4 teaspoon parsley flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside. Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through. To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

ASIAGO PASTA SALAD



Asiago Pasta Salad image

Based on a recipe from BelGioioso's brand Asiago cheese recipe card I picked up at Sam's Club. The card didn't indicate the number of servings, so I'm guessing 4 main course vegetarian servings, or 8 salad course servings. This sounds like a quick and tasty recipe.

Provided by mersaydees

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces asiago cheese, cubed
1/2 cup kalamata olives or 1/2 cup black olives
1/4 cup extra virgin olive oil
1 lb rotini pasta
1/2 cup vidalia onion, choppped
1/2 cup sun-dried tomato, chopped
1 tablespoon fresh oregano leaves, chopped

Steps:

  • Cook pasta according to package directions; set aside to cool.
  • In large bowl, combine pasta with remaining ingredients and toss well.
  • Season to taste with salt and pepper.

BOW TIE PASTA IN AN ASIAGO CREAM SAUCE



Bow Tie Pasta in an Asiago Cream Sauce image

Make and share this Bow Tie Pasta in an Asiago Cream Sauce recipe from Food.com.

Provided by lricesk8rgirl

Categories     < 4 Hours

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 ounces grilled chicken breasts
3 slices applewood smoked bacon
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
1/2 cup romano cheese
1/4 cup ricotta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 purple onion, chopped
5 -6 green onions, chopped
1 (12 ounce) package bow tie pasta
1 tablespoon extra virgin olive oil

Steps:

  • grill chicken breasts in olive oil.
  • brown bacon in same pan for 2 to 3 minutes.
  • chop and saute the onions.
  • tear the procetto.
  • make the white sauce:.
  • cook the butter and flour over med-low for 5 minutes continually stirring.
  • heat the milk and microwave and add to butter and flour, cook until smooth and thick.
  • add the cheeses, salt and pepper, onions, procetto, and chicken.
  • cook until the cheese are melted and the ingredients are combined.
  • boil water for pasta, add salt.
  • once boiling, add pasta.
  • cook pasta as directed on package (about 10-12 minutes) then drain.
  • return pasta to pan and add cream sauce.

ROASTED CHERRY TOMATO, SPINACH AND ASIAGO PASTA



Roasted Cherry Tomato, Spinach and Asiago Pasta image

Make and share this Roasted Cherry Tomato, Spinach and Asiago Pasta recipe from Food.com.

Provided by LovinGFKids

Categories     Lunch/Snacks

Time 40m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 11

3 cups cherry tomatoes or 3 cups grape tomatoes, halved
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
4 cups baby spinach leaves
16 ounces gluten-free pasta, thin spaghetti
1/2 cup asiago cheese, shredded
1/2 cup fresh basil or 1/2 cup fresh parsley, chopped
1/2 cup pine nuts, toasted (optional)

Steps:

  • Preheat oven 400°F Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes on a foil-lined baking sheet.
  • Roast the tomatoes for 20-30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl. Add the spinach.
  • Meanwhile, prepare the pasta.
  • Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with the pine nuts. Serve with additional cheese on the side.

Nutrition Facts : Calories 61.1, Fat 4.8, SaturatedFat 0.7, Sodium 407.7, Carbohydrate 4.4, Fiber 1.6, Sugar 2.1, Protein 1.4

WILD MUSHROOM BACON PASTA WITH BASIL ASIAGO CREAM SAUCE



Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce image

Make and share this Wild Mushroom Bacon Pasta With Basil Asiago Cream Sauce recipe from Food.com.

Provided by gailanng

Categories     < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 cups heavy cream
2 tablespoons fresh basil, washed stemmed and chopped
1 pinch white pepper
1 teaspoon dry mixed Italian herbs
1 teaspoon onion powder
1 tablespoon chicken base or 1 tablespoon powdered chicken bouillon
1 teaspoon fresh garlic, minced
1/2 cup shredded asiago cheese
1 lb apple-wood smoked bacon, diced
1 teaspoon kosher salt
1 pinch white pepper
1 teaspoon granulated garlic
1/2 cup button mushroom, sliced
1/2 cup sliced shiitake mushroom, discard stems and sliced
1/2 cup portobello mushroom, diced
asiago cheese, basil cream sauce (full amount)
1 1/2 lbs penne pasta, cooked al dente
2 tablespoons fresh basil leaves, chiffanade (thinly sliced for garnishment)
1/4 cup shredded asiago cheese (for garnishment)

Steps:

  • To Make Asiago Basil Cream Sauce: Bring heavy cream, all seasonings, garlic, basil and chicken base to a low simmer in a 2 quart saucepan. Let it simmer for 10 minutes to develop flavors.
  • Carefully add the shredded cheese. Stir constantly to avoid breaking the sauce. You must not boil the sauce at any time or it will separate.
  • Cover the sauce and set it aside from the heat until you are ready to add it to the pasta.
  • To Finish the Pasta: In a large saute pan, over medium high heat, add bacon and stir occasionally.
  • Once bacon is about 3/4 cooked, season with salt, white pepper and granulated garlic add mushrooms and cook them thoroughly. Note: If there's excessive rendered bacon grease, remove some.
  • Add pasta to the saute pan and stir well.
  • Next, add the sauce and bring to a simmer for approximately ten minutes.
  • Remove pasta from the heat and place it on a serving dish. Garnish with basil and Asiago cheese.

Nutrition Facts : Calories 1850.4, Fat 117.1, SaturatedFat 57.2, Cholesterol 369.3, Sodium 3145.6, Carbohydrate 144.1, Fiber 19.2, Sugar 0.6, Protein 59.3

ASIAGO CHEESE-CHICKPEA PASTA SALAD



Asiago Cheese-Chickpea Pasta Salad image

Enjoy this Asiago cheese based pasta salad recipe that's made easily using Betty Crocker™ Suddenly Salad™ classic salad mix and Progresso™ chickpeas - perect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 10

Number Of Ingredients 12

1 box (7.75 oz) Betty Crocker™ Suddenly Salad® classic salad mix
2 tablespoons finely chopped sun-dried tomatoes in oil (from 7-oz jar)
3 tablespoons oil from sun-dried tomatoes
1/4 cup water
1/4 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper flakes
2 oz Asiago cheese, cut into 1/4-inch cubes (1/2 cup)
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped red onion
1 plum (Roma) tomato, seeded, diced
6 fresh basil leaves, thinly sliced
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed

Steps:

  • Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
  • Meanwhile, in large bowl, combine Seasoning mix from packet, sun-dried tomatoes and oil, water, black pepper and red pepper flakes. Add remaining ingredients; stir in cooked pasta. Refrigerate at least 1 hour to blend flavors.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g

ASIAGO PASTA



Asiago Pasta image

I make this allllll the time. Everyone raves over it! It's so delicious it's sinful. I hope you guys love it as much as me and my family do! I have done this dish with shrimp and then on several occasions fixed it with chicken.

Provided by ArtofAimee

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 (16 ounce) package penne pasta
2 1/4 cups heavy cream, divided
1 chicken bouillon cube, crumbled
3/4 cup grated asiago cheese
1/2 tablespoon cornstarch
2 tablespoons butter
1/4 cup chopped prosciutto (optional)
1 large tomatoes, diced
2 chopped fresh garlic cloves
3/4 cup sliced mushrooms
1/2 tablespoon parsley flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
  • In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir till the cream thickens, then remove from heat and set aside.
  • Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add remaining 1/4 cup cream and parsley flakes. Heat through.
  • To serve, place pasta in a large mixing or serving bowl. Add the mushroom mixture and pour in cream sauce. Toss well, and serve.

Nutrition Facts : Calories 626.8, Fat 38.6, SaturatedFat 23.2, Cholesterol 132.5, Sodium 231.9, Carbohydrate 65.3, Fiber 8.9, Sugar 1.2, Protein 8.3

ASIAGO CREMINI PASTA BAKE WITH RADICCHIO



Asiago Cremini Pasta Bake with Radicchio image

This fancy version of mac and cheese is rich, creamy, and the perfect comfort food! Don't omit the radicchio as its slight bitterness balances out the richness of this dish.

Provided by stefychefy

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h25m

Yield 10

Number Of Ingredients 17

1 (16 ounce) package shell pasta
2 tablespoons olive oil
1 pound sliced cremini mushrooms
1 small red onion, diced
salt and ground black pepper to taste
1 large head radicchio - halved, cored, and thinly sliced
4 cloves garlic, minced
2 tablespoons minced fresh sage
¼ cup butter
¼ cup all-purpose flour
2 cups milk
3 cups grated Asiago cheese
1 ½ cups heavy whipping cream
1 ½ cups freshly grated Parmigiano-Reggiano cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup panko bread crumbs

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until still firm to the bite, about 9 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  • Heat olive oil in a large pot over medium heat. Add mushrooms, onion, and salt and pepper to taste. Cook and stir until mushrooms have browned and onion is translucent, about 7 minutes. Add radicchio, garlic, and sage; cook until radicchio has wilted and garlic is fragrant, about 3 minutes. Remove from heat and stir in pasta.
  • Melt butter in a saucepan over medium-high heat. Whisk in flour; cook until foaming. Pour in milk, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat; whisk in Asiago cheese, heavy cream, 1 cup Parmigiano-Reggiano cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until sauce is melted and smooth.
  • Pour sauce over pasta mixture; stir until thoroughly combined. Transfer to prepared baking dish. Top with remaining 1/2 cup Parmigiano-Reggiano cheese and panko.
  • Bake in the preheated oven until bubbly, about 30 minutes. Broil until topping is golden brown, about 1 minute.

Nutrition Facts : Calories 588.2 calories, Carbohydrate 46.7 g, Cholesterol 104.5 mg, Fat 35.7 g, Fiber 2.5 g, Protein 24 g, SaturatedFat 20.3 g, Sodium 814 mg, Sugar 5.2 g

ASIAGO SUN-DRIED TOMATO PASTA



Asiago Sun-Dried Tomato Pasta image

Make and share this Asiago Sun-Dried Tomato Pasta recipe from Food.com.

Provided by Tendoy5

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3 cups heavy cream, separated
1 chicken bouillon cube
1 tablespoon asiago cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomato
16 ounces bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup red onion, diced
2 garlic cloves, chopped
1 cup green onion, chopped
1 lb grilled chicken, boneless, skinless
2 tablespoons fresh parsley, chopped

Steps:

  • In a large saucepan over medium heat, cook 2 cups of cream until just bubbling. Watch carefully to ensure that it doesn't boil over.
  • Stir in bouillon and asiago cheese with whisk until dissolved.
  • Add cornstarch mixture and simmer until sauce is thickened, stirring constantly.
  • Mix in the sun-dried tomatoes and set aside.
  • Cook pasta as directed.
  • Cook bacon in until evenly brown, drain and crumble.
  • Melt butter in large saucepan over medium heat. Saute red onion until softened and translucent.
  • Stir in garlic and cooked bacon and cook for 2 minutes.
  • Stir un green onions, chicken and remaining 1 cup of cream.
  • Cook, stirring constantly until cream is heated through.
  • Add asiago cream sauce and heat through.
  • Toss with pasta until evenly coated and sprinkle with chopped parsley.

Nutrition Facts : Calories 943.6, Fat 58.2, SaturatedFat 34, Cholesterol 311.6, Sodium 488.6, Carbohydrate 68.2, Fiber 4.5, Sugar 6.6, Protein 38.8

ROASTED GRAPE TOMATO, SPINACH AND ASIAGO PASTA



Roasted Grape Tomato, Spinach and Asiago Pasta image

Make and share this Roasted Grape Tomato, Spinach and Asiago Pasta recipe from Food.com.

Provided by Vamy7913

Categories     Spaghetti

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

3 cups grape tomatoes, halved
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon salt & pepper
2 large garlic cloves, minced
4 cups Baby Spinach
1 lb thin spaghetti
1/2 cup shredded asiago cheese (you can use more if you like- I do)
1/4 cup chopped fresh basil
toasted pine nuts, for top
chopped flat leaf parsley (to garnish)

Steps:

  • Preheat oven to 400 degrees.
  • Toss the tomatoes with the balsamic vinegar, olive oil, garlic & salt & pepper.
  • Spread tomatoes on a foil lined baking sheet.
  • Roast tomatoes for 20 to 30 minutes or until shriveled and lightly browned. Scrape tomatoes and juices into a large bowl. Add the spinach.
  • Meanwhile, prepare pasta according to directions.
  • Toss pasta with the spinach & roasted tomatoes, asiago and basil.
  • Sprinkle with toasted pine nuts and flat leaf parsley.
  • Serve with additional cheese on the side.
  • You could also add roasted chicken, sausages or fish.
  • You could also use cherry tomatoes in place of the grape tomatoes and flat leaf parsley in place of the basil.

Nutrition Facts : Calories 347.3, Fat 6.5, SaturatedFat 0.9, Sodium 28.9, Carbohydrate 56, Fiber 1.4, Sugar 0.1, Protein 16.4

ASIAGO CHEESE & SPINACH PASTA TOSS



Asiago Cheese & Spinach Pasta Toss image

Sun-dried tomatoes, fresh spinach, garlic and Asiago cheese are tossed with fusilli pasta in this 20-minute main dish.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/4 cup oil-packed sun-dried tomatoes, undrained
3 cups fusilli pasta, uncooked
1 pkg. (10 oz.) fresh spinach, torn
1 cup POLLY-O Shredded Asiago Cheese
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
2 cloves garlic, minced

Steps:

  • Drain tomatoes, reserving oil.
  • Cook pasta in large saucepan as directed on package, omitting salt and adding tomatoes and spinach to the boiling water for the last minute; drain.
  • Place pasta mixture in large bowl. Add reserved oil and remaining ingredients; mix lightly.

Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 770 mg, Carbohydrate 56 g, Fiber 4 g, Sugar 6 g, Protein 19 g

BUTTERNUT SQUASH AND PANCETTA BAKED PASTA WITH ASIAGO



Butternut Squash and Pancetta Baked Pasta with Asiago image

Roasted butternut squash and crispy pancetta nestle into this pasta-and-sauce casserole topped with Asiago cheese.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 small butternut squash (about 1 1/4 pounds), peeled, seeded, and cut into 1/2-inch cubes (about 3 cups)
5 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil plus more fresh basil leaves, for serving
3/4 pound pancetta, diced
1 pound dried penne
3 cups shredded Asiago cheese
1 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Toss the butternut squash with 2 tablespoons of the oil and 1/4 teaspoon each salt and pepper. Bake, stirring once or twice, until golden brown and tender, 12 to 15 minutes.
  • Heat 2 tablespoons oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
  • Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl using a slotted spoon.
  • Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl with the pancetta.
  • Add the tomato sauce, butternut squash, half of the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Tear fresh basil and sprinkle it over the top.

SKILLET CHICKEN, BROCCOLI, PASTA AND ASIAGO



Skillet Chicken, Broccoli, Pasta and Asiago image

This is one of my family's favorite one skillet recipes. Takes a bit to prep all the ingredients. Simple and good for you. I found it when watch America's test kitchen.

Provided by Suzanne Ferguson

Categories     Pasta

Time 50m

Number Of Ingredients 14

1 lb chicken breast halves, skinless and boneless-cut up in 1 inch cubes
salt and pepper
2 Tbsp olive oil
1 medium onion, finely chopped
3-5 large garlic cloves
1/4 tsp dried oregano
1/8 tsp red pepper flakes
2 3/4 c water
1 can(s) chicken broth, low salt
4 c broccoli florets
1/4 c oil packed sun dried tomatoes - rinsed, dried and coarse chopped
1/2 c heavy cream
1 c asiago cheese, grated (1/2 for recipe and 1/2 for topping/garnish)
1 Tbsp juice from lemon

Steps:

  • 1. Season chicken with salt and pepper. Heat 1 tbs. oil in skillet. Add chicken and cook until most pink has disappeared, stirring a few times. Remove chicken and put in a bowl, set aside. Do not drain.
  • 2. Add other tbs of oil to pan and onion and 1/2 tsp salt. Stir often until onion is translucent and softened. Stir in garlic oregano and pepper flakes. Cook 30 seconds until fragrant.
  • 3. Add pasta (I like ziti, penne or rigatoni) and 2 cups of water and the can of broth. Bring to a boil and continue to cook over high heat until liquid becomes thick and syrupy. It will almost be absorbed in 12-15 minutes.
  • 4. Add broccoli, sundried tomatoes and final 3/4 cup of water. Cover and reduce heat to medium. Cook until broccoli is bright green and almost tender. 3-5 minutes.
  • 5. Uncover and return to high heat. Stir in cream and 1/2 Asiago cheese and reserved chicken and juices. Simmer uncovered to cook chicken all the way through and thicken sauce. Roughly 2 minutes. Stir in fresh lemon juice and season with salt and pepper to taste.

ASIAGO CHICKEN PASTA



Asiago Chicken Pasta image

Craving pasta, but short on time? Try this simple and delicious recipe for Asiago Chicken Pasta to solve your weeknight dinners. Want more ideas? Sign up for our weekly emails to get this Aprons recipe and more.

Provided by Publix Aprons Simpl

Categories     Chicken

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 teaspoon fresh thyme, leaves only
2 ounces asiago cheese, shredded
1 lb boneless chicken cutlet
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces presliced baby portabellas
1 teaspoon minced garlic
9 ounces fresh linguine
1 1/2 cups unsalted chicken stock (or broth)
1/2 cup half-and-half
2 cups baby spinach leaves

Steps:

  • Remove thyme leaves from stem. Grate cheese (1/3 cup).
  • Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; coat chicken with flour on both sides, shaking off any excess (wash hands).
  • Preheat large sauté on medium-high 2-3 minutes. Place oil and butter in pan, cook chicken 2-3 minutes on each side or until browned and 165°F. Remove chicken from pan.
  • Place mushrooms, garlic, thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.
  • Stir in stock, half-and-half, and pasta; cook and stir 3-4 minutes or until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Serve chicken over pasta.

Nutrition Facts : Calories 565.5, Fat 20.6, SaturatedFat 7.8, Cholesterol 99.1, Sodium 769.4, Carbohydrate 57.2, Fiber 2.7, Sugar 2, Protein 36.5

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Asiago pasta recipes are a delicious and versatile option for anyone looking for a new dish to try. Asiago cheese is a semi-hard cow's milk cheese that is originally from the Asiago plateau in northern Italy. It has a rich and nutty flavor that pairs perfectly with pasta. Many people love to use asiago cheese in pasta dishes because it can be melted or grated, making it easy to incorporate into a wide variety of recipes.

Health Benefits of Asiago Pasta Recipes

Asiago pasta recipes can be a healthy option for those who are trying to maintain a balanced diet. Pasta is a great source of carbohydrates, which provide energy for our bodies. Additionally, asiago cheese is a good source of protein and calcium, which are both essential for building and maintaining healthy bones and muscles.

Types of Asiago Pasta Recipes

There are many different types of asiago pasta recipes, ranging from creamy and indulgent to light and refreshing. Some popular options include:
Asiago Alfredo Pasta
Asiago Alfredo pasta is a rich and decadent dish that is perfect for indulging in on special occasions. It typically consists of a creamy sauce made from asiago cheese, heavy cream, and butter, which is then poured over a bed of pasta.
Asiago Chicken Pasta
Asiago chicken pasta is a hearty and filling meal that is perfect for a cozy night in. This dish typically consists of chicken breast that has been seasoned and cooked until golden brown, then served over a bed of asiago cheese and pasta.
Asiago Broccoli Pasta
Asiago broccoli pasta is a great option for those who are looking for a lighter and healthier dish. This recipe typically consists of broccoli that has been roasted until crispy, then served with pasta and asiago cheese.
Asiago Sundried Tomato Pasta
Asiago sundried tomato pasta is a flavorful and nutritious dish that features the tangy sweetness of sundried tomatoes paired with the rich nuttiness of asiago cheese. This recipe typically consists of pasta that has been tossed with sundried tomatoes, asiago cheese, and olive oil.

Tips for Cooking with Asiago Cheese

Cooking with asiago cheese can be a bit tricky, as it can be easy to overcook or undercook. Here are some tips to help you get the most out of your asiago pasta recipes:
Choose the Right Type of Asiago Cheese
There are two types of asiago cheese: fresh and aged. Fresh asiago cheese has a creamy texture and mild flavor, while aged asiago cheese is more crumbly and has a sharper, nuttier flavor. Depending on the recipe you are making, you may want to choose one type of asiago cheese over the other.
Grate the Cheese Finely
When adding asiago cheese to pasta dishes, it's important to grate the cheese finely so that it melts evenly. If the cheese is too coarse, it may not melt properly and can result in clumps of cheese that don't blend well with the pasta.
Add the Cheese Gradually
When making creamy asiago pasta dishes like asiago Alfredo or asiago carbonara, it's important to add the cheese gradually. Adding too much cheese at once can cause the sauce to become lumpy and difficult to work with.
Don't Overcook the Cheese
Asiago cheese has a relatively low melting point, which means it can easily overcook and become rubbery if left on the heat for too long. To avoid this, it's important to remove the pasta from the heat as soon as the cheese has melted.

Conclusion

Asiago pasta recipes are a delicious, nutritious, and versatile option for anyone looking to try something new in the kitchen. With its rich and nutty flavor, asiago cheese is the perfect addition to many pasta dishes, whether you're in the mood for something creamy and indulgent or light and refreshing. By following a few simple tips for cooking with asiago cheese, you can create pasta dishes that are sure to please your taste buds and impress your guests.
Asiago cheese is a delicious way to add some zest to your pasta dishes. This cheese has a nutty and creamy flavor that complements pasta perfectly. But before you start cooking, there are a few valuable tips you should know to ensure you make the best asiago pasta recipes possible. Here are some tips and tricks to get you started: 1. Choose the Right Pasta Shape When making asiago pasta recipes, you should choose the right pasta shape to complement the sauce. For instance, penne or rigatoni works well with thick and chunky sauces. On the other hand, angel hair or spaghetti is ideal for lighter and smoother sauces. 2. Use a High-Quality Asiago Cheese The quality of the asiago cheese you use will determine the final taste of your dish. So, look for high-quality aged asiago cheese. Aged asiago has a nutty and sharp flavor that complements pasta perfectly. 3. Grate the Cheese Yourself Grating the asiago cheese fresh will enhance its flavor and aroma. This makes a significant difference in the final taste of your pasta dish. It is best to use a microplane or a handheld grater for this process. 4. Don't Overcook Your Pasta Overcooking your pasta is one of the common pasta-making mistakes that you should avoid. Overcooked pasta becomes mushy and loses its texture. Cook your pasta al dente, which means it is firm to the bite. This way, the pasta will absorb the sauce and remain firm and flavorful. 5. Reserve a Cup of Pasta Cooking Water Before draining the pasta, reserve a cup of the cooking water. This starchy water is infused with the pasta's flavor and will help thicken the sauce. If your sauce is too thick, add some pasta water to thin it out. 6. Pair Your Asiago Pasta with Complementary Ingredients To enhance the flavor of your asiago pasta dish, you should pair it with complementary ingredients. Some ideas include sun-dried tomatoes, garlic, peas, bacon, sausage, or roasted vegetables. These ingredients will add extra flavor and texture to your dish. 7. Use Appropriate Cooking Techniques The cooking technique you use will influence the final taste and texture of your pasta dish. Sautéing and roasting the ingredients first will help enhance their flavor. Boiling your pasta in salted water is also important as it infuses the pasta with flavor. 8. Add Asiago Cheese Gradually When adding the asiago cheese to the sauce, add it gradually. Adding too much cheese at once will cause it to clump, and the cheese will not melt evenly. Stir the cheese in constantly to ensure it melts evenly. 9. Finish with Fresh Herbs Finishing your dish with fresh herbs is a great way to add extra flavor and aroma. Parsley, basil, or thyme work well with asiago cheese. These herbs will add a fresh note to the dish and complement the nutty flavor of the cheese. 10. Serve Your Dish Hot Serve your asiago pasta dishes hot. The cheese will melt, and the aroma will fill the air. Serve the pasta in a warm dish to keep it hot for longer. This will ensure you enjoy the full flavors of the dish. In conclusion, making asiago pasta recipes is a great way to add some zing to your pasta dishes. These valuable tips will help you make the best asiago pasta dishes possible. Remember to choose the right pasta shape, use high-quality asiago cheese, and pair your dish with complementary ingredients. Use appropriate cooking techniques, add the cheese gradually, and finish with fresh herbs. Serve your dish hot to fully enjoy the full flavors of the dish.

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