I made this with shrimp instead of chicken
- 1/4 teaspoon salt
- 2 tablespoons oil
- 1/4 teaspoon paprika
- salt
- 1 cup asiago cheese shredded
- 1/3 cup sun dried tomatoes
- 1 pound chicken breast sliced in half chopped
- 3 cloves minced
- 1 cup half and half and more -, half milk - half cream
- 8 ounces penne pasta use gluten free brown rice penne for gluten free version
- 2 cups spinach fresh
- Carbohydrate 3.77576166666667 g
- Cholesterol 0 mg
- Fat 27.2138477631121 g
- Fiber 0.940316684405009 g
- Protein 1.18026625 g
- Saturated Fat 3.52825959042608 g
- Serving Size 1 1 serving (221g)
- Sodium 106.632458333333 mg
- Sugar 2.83544498226166 g
- Trans Fat 1.36379208596216 g
- Calories 257 calories
Step-by-step
- 1/4 teaspoon salt
- 2 tablespoons oil
- 1/4 teaspoon paprika
- salt
- 1 cup asiago cheese shredded
- 1/3 cup sun dried tomatoes
- 1 pound chicken breast sliced in half chopped
- 3 cloves minced
- 1 cup half and half and more -
- half milk - half cream
- 8 ounces penne pasta use gluten free brown rice penne for gluten free version
- 2 cups spinach fresh
Doubling this pasta dish requires doubling the pot capacity to at least six quarts to maintain vigorous boiling action for the penne without dropping the water temperature below the gelatinization threshold for the starch. When multiplying dairy-heavy sauces containing half-and-half and shredded asiago cheese, scale the volume linearly while monitoring the reduction rate carefully because wider pans evaporate moisture faster than deep skillets. Maintaining the correct ratio of pasta water to cream sauce ensures the starches bind properly without separating the fats.
Testing poultry doneness without a probe thermometer relies entirely on visual and textural cues rather than guesswork. Slicing the thickest portion of the chicken breast open should reveal completely opaque white flesh with zero translucent pink remaining in the center, and the juices must run totally clear when pressed with the flat side of a chef knife. Overcooking causes the protein fibers to contract tightly and squeeze out moisture, resulting in a rubbery texture against the tender penne and soft spinach leaves.
