Asiago-Crusted Chicken and Creamy Tomato Angel Hair Pasta

Asiago-Crusted Chicken And 

Creamy Tomato Angel Hair Pasta

Ingredients:
4 oz. Cremini Mushrooms
1 oz. Light Cream Cheese
2 Tbsp. Italian Panko Blend
2 Garlic Cloves
5 oz. Angel Hair Pasta
1 oz. Shredded Asiago Cheese
6 fl. oz. Marinara Sauce
2 Green Onions

Options

13 oz. Boneless Skinless Chicken Breasts

12 oz. Filets Mignon

13 1⁄2 oz. Organic Boneless Skinless Chicken Breasts

12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts

12 oz. Sirloin Steaks

You will need:

Olive Oil, Salt, Pepper

Colander, 2 Medium Non-Stick Pans, Medium Pot

Directions:

Prepare Ingredients and Toast Panko

Cut mushrooms into 1⁄4” slices.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Mince garlic.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and half the garlic (reserve remaining for sauce) to hot pan. Cook until fragrant, 30-60 seconds.

Add panko and stir often until golden brown, 2-3 minutes.

Remove from burner and remove garlic-panko mixture to a plate. Season with a pinch of salt. Wipe pan clean and reserve.

Customize It Instructions

If using steaks follow same instructions as chicken in Step 3, cooking until steaks reach minimum internal temperature, 5-7 minutes per side. Rest at least 3 minutes.

If using filets mignon follow same instructions as chicken in Step 3, cooking until filets reach minimum internal temperature, 4-6 minutes per side. Rest at least 3 minutes.

Cook the Pasta:

Once water is boiling, add pasta and cook until al dente, 3-5 minutes.

Reserve 1⁄2 cup pasta cooking water. Drain pasta in a colander. Set aside.

Cook the Chicken:
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed on one side until browned, 4-6 minutes.

Flip, and top with Asiago cheese. Cover and cook until cheese is melted and chicken reaches an internal temperature of 165 degrees, 5-7 minutes.

Remove from burner.

While chicken cooks, make sauce.

Return pan used to cook panko to medium heat and add 2 tsp. olive oil. Add mushrooms, remaining garlic, white portions of green onions, and 1⁄4 tsp. salt to hot pan. Stir occasionally until browned, 4-6 minutes.

Add half the pasta cooking water, marinara sauce, and cream cheese. Stir until cream cheese is melted and combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Stir the pasta in sauce and stir for 1 1/2 to 2 minutes until heated through.

Finish the Dish:

Plate dish as pictured garnishing each chicken breast with 1 Tbsp. panko, and topping pasta with green portions of green onions.  Bon appétit!