• Bring a pot of salted water to a boil. Add fettuccine and cook al dente, 10 min. Drain, reserving 1 cup pasta water. Meanwhile, heat EVOO in a large nonstick skillet over medium. Add garlic and spinach. Cook 5 min, until wilted. Add chicken, sun-dried tomatoes and the oil from the jar; cook 2 min. Stir in fettuccine, salt, pepper and 1/2 cup pasta water. Remove from heat and stir in Asiago cheese, adding more pasta water if desired. Divide among bowls and sprinkle with additional Asiago.


Nutrition Facts

441 calories; 12 g total fat; 2 g saturated fat; 611 mg sodium. 60 g carbohydrates; 1 g fiber; 3 g sugar; 23 g protein;