Chicken Fusilli with Spinach and Asiago Cheese Recipe -
Chicken Fusilli with Spinach and Asiago Cheese Recipe
  • READY IN 30 mins

Chicken Fusilli with Spinach and Asiago Cheese

Recipe by  

"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 red pepper flakes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Prepare the pasta according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the pasta 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 pasta 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.
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  • Recipe Tips:
  • Time-Saving: You may substitute 1 package (about 9 ounces) refrigerated cooked chicken strips for the chicken breast halves. Stir in the chicken with the soup.

Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2010

Made this as the recipe stated, only used 1/2 the spinach though. My family loves it! They ask for it all the time. The tomatoes are a different taste, but we really like it. Even my 10 year old loves it and she doesn't like the tomatoes or the spinach, but all together it's a big hit!

Most Helpful Critical Review
Dec 10, 2010

Sorry, but this was not a hit in our house (made recipes as listed)....if and I say if I attempted this again I would use half or less the amount of spinach and would be more inclined to use real tomatoes

Dec 19, 2011

After reading other reviews saying it was bland, I marinated my cubed chicken in olive oil, garlic and cayanne pepper spice for a few hours before cooking. I also omitted the 1/2 cup of water to make for a thicker sauce and added mushrooms. My husband liked the extra kick from the marinated chicken.

Feb 23, 2011

This was just okay. I made it as directed, but it seemed to be missing something; the flavor was not very strong. If I were to make this again, I would try adding some additional herbs and/or spices.

Jan 31, 2011

This was very easy to make. I will try it again with fewer tomatoes only because I am not a tomato fan.

Jul 31, 2012

I thought that this was great, but I did adjust a few things from other reviewers. I sauteed my chicken in Flavor Boost from Swanson (I also use Knorr brand). When chicken is almost finished I added some onion and the extra garlic than what was called for. I sauteed for a few minutes then added the rest of the ingredients. I added jarred pesto to the mix since there were several reviewers that said it was bland. I added a little more cooking liquid to get the sauce to the consistency I liked. Note to cooks: you can taste the sauce before you are finished and add extra ingredients to your liking. The creator of the recipe might not like over powering flavors. Be creative and every recipe will end up being a "keeper". Thank you Campbell's Kitchen

Dec 08, 2011

Very easy to make. Family said save the recipe to make again. Great for quick meal night!

Nov 16, 2011

Real easy to make. Really delicious. One of my new favorite dishes. Didn't make any changes to the recipe.


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  • Calories
  • 486 kcal
  • 24%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 5.4 g
  • 21%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 933 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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