Have you ever wondered what it would be like to be in a Chopped-inspired recipe contest? On Chopped you have to create a recipe based on the ingredients you are given, no matter how unlikely they may be. And you only have 20 minutes! Creating a recipe under pressure in front of a camera might be intimidating, but doing it at home without time constraints as part of the Chopped at Home Challenge can be a lot of fun!
Sargento® invited me to create a Chopped-inspired dish featuring Sargento® Chef Blends™ Shredded 6 Cheese Italian . Following the Chopped model, my dish must include the following ingredients:
- Sargento® Chef Blends™ Shredded 6 Cheese Italian
- Boneless skinless chicken breasts
- Red bell pepper
- Greek yogurt
As on Chopped, I was allowed to include other ingredients as long as they were “real food” ingredients.
At first the Greek yogurt through me for a loop. Just when I would come up with a recipe in my mind that I could include yogurt, it seemed like the red pepper didn’t work. The Sargento Cheese was the easy part! It is comprised of Mozzarella, Provolone, Parmesan Fontina, Romano and aged Asiago. It seemed to magically go with everything I dreamed up! It took a little while, but I finally decided to combine the Greek yogurt with the Sargento Shredded Cheese to create a creamy sauce for a Chicken and Red Pepper Pasta Skillet recipe.
Cook the pasta according to the package directions. While the pasta is cooking, heat olive oil in a large skillet. Add the chicken, onion, pepper, and garlic to the skillet. Cook it over a medium-high flame until the chicken is cooked through.
Drain the pasta. Add the pasta, yogurt, Sargento cheese, chicken broth, and spinach to the chicken mixture. Stir while cooking over a medium flame for 2 minutes or until the cheese is melted and the spinach is wilted.
Now, I am pretty sure if I were actually on Chopped, I would be “chopped” from the contest for my presentation. However, I was very pleased with the flavor of this recipe. My family really liked it as well. And I was able to make this Chicken and Red Pepper Pasta Skillet Recipe with Spinach in about 15 minutes. I will be definitely be adding it to my list of quick and easy dinner recipes that I prepare on school nights!
- 8 ounces spiral pasta noodles
- 2 tablespoons olive oil
- 1 boneless, skinless chicken breast, cut into bite size pieces
- 1 red pepper, diced
- ½ cup diced onion
- 4 garlic cloves, minced
- ½ cup Greek yogurt
- 1 cup Sargento Chef Blend 6 Cheese Shredded Cheese
- ½ cup chicken broth
- 2 cups fresh spinach
- Cook the pasta according to the package directions.
- While the pasta is cooking, heat olive oil in a large skillet.
- Add the chicken, onion, pepper, and garlic to the skillet. Cook it over a medium-high flame until the chicken is cooked through.
- Drain the pasta.
- Add the pasta, yogurt, Sargento cheese, chicken broth, and spinach to the chicken mixture. Stir while cooking over a medium flame for 2 minutes or until the cheese is melted and the spinach is wilted.
Why don’t you give it a try! Cook at home using Sargento® Chef Blends™ Shredded 6 Cheese Italian, and the other 3 required ingredients, and enter the Chopped at Home Challenge where you could win $10,000! You can find the Chopped at Home Challenge details here.
Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!
This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.