During the Thanksgiving holiday, I was slightly tired of left overs; so I pulled out a recipe I recently found in the San Antonio Express-News. Their Taste section is the main reason I subscribe to the Sunday paper, and I have a stack of recipes that I want to try, to prove it.
I made the reduced-fat version of the recipe, which is listed here. I also added chicken strips from Morning Star to give it a protein boost.
Pasta Asiago with Spinach & Sun-Dried Tomatoes
Makes 6 servings
12 ounces whole-grain pasta
1 bag, Morningstar Chicken Strips
1 tablespoon olive oil
1 cup finely chopped red onion
2 cloves garlic, minced
11/2 tablespoons cornstarch
1 cup Vegetable broth, divided use
2 cups fat-free half-and-half
1/2 cup grated Asiago cheese
1/2 cup sun-dried tomatoes, chopped (not oil-packed)
1 (6-ounce) package baby spinach
Instructions: Boil pasta according to package directions; drain, set aside and keep warm.
Saute chicken strips in a nonstick skillet. Set aside.
In a separate skillet, add olive oil and the red onion. Sauté onion, using broth if necessary to prevent scorching, until soft. Add garlic.
Combine cornstarch with 2 tablespoons of the vegetable broth to dissolve. Add the rest of the broth to the dissolved cornstarch and pour the mixture into the skillet. Bring to a boil. Add half-and-half and return to a boil. Add Asiago cheese and stir. Stir in sun-dried tomatoes.
In a large bowl or pan, combine chicken or shrimp, pasta, sauce and spinach, and stir until the spinach is slightly wilted.
There is a nice tasty, original fattening version of this recipe at http://www.mysanantonio.com/life/food/article/Reduced-Fat-Pasta-with-Spinach-Asiago-and-3982289.php#ixzz2EEn7Ukp7.