When I get random requests for recipes from food at the All-Star Resorts, I won’t lie, I always think it’s kind of a joke. When I think about the All-Star Resorts, I don’t exactly think of “fine dining.”
Having stayed at Disney’s All-Star Music once, the food court just never hit me with exciting food in the way Disney’s Pop Century Resort did. Truth be told, I’m not alone. The All-Star Resorts aren’t just on anybody’s dining map.
You never hear anybody say “make sure you grab dinner at the All-Stars!” especially to those not staying at an All-Star. That’s not to say it’s gross, just that people expect hot dogs, hamburgers, and similar food and when so much great food is at your doorstep (the All-Stars are an incredibly short bus ride to Animal Kingdom), why would you waste valuable stomach space on a hamburger?
I finally gave in and made something from the All-Star Resorts. I have to say, I’m pretty surprised… It actually is way different than what I thought the All-Star Resorts serve. It’s surprisingly hearty, different, and extremely delicious! Now I’m rethinking the whole “you can skip the All-Stars” thing.
I made this recipe exactly as shown, but I noticed there was a lot of oil in the bottom of the dish… Way too much. If I were to make this again, I’d definitely use only about 1/4 of a cup of oil (keep this in mind as the recipe I share below is the “official” recipe with the higher oil amount).
Also, the recipe doesn’t call for slicing or chopping the sun-dried tomatoes, so I’d probably do that too. While gorgeous as big chunks of tomato, they’re really unwieldy to eat. While the spinach can easily replaced by basil for those who don’t like it, honestly you can’t really taste anything distinctly spinichy. It passed the kid taste, so that means it must have been pretty mild!
Overall, this dish was surprisingly good, certainly of the quality of our local Italian restaurant. My other half said he thought it was one of the best pasta dishes I’d made from Disney so far which was a huge surprise. It’s definitely super cheesy without being gooey and very flavorful with a nice undertone of garlic that’s not overpowering.
I said I’d maybe use less cheese next time, but my husband said that the over-cheesyness of it was the best part. Personally, I loved the contrast the breaded chicken gave to the dish. It made it super hearty and really filling.
When it comes to pasta, I usually hate chicken anywhere in it, but with this pasta, I was actually trying to pick out the chunks of chicken to eat first. And the kids, other than the issues with the sun-dried tomatoes being too chewy, even our pickiest eater demolished the whole plate.
Plus, look how pretty this is! Great for impressing company who happen to arrive at dinner, right?
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Chicken Asiago Pasta
As is served at The All-Star Resorts
- 3/4 cup sun-dried tomatoes
- 3/4 cup olive oil
- 1 tablespoon minced garlic
- 1 3/4 cup fresh spinach
- 1 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 12-ounce box of penne pasta
- 1 1/2 cup grated Asiago cheese
- 1 1/2 cup grated Parmesan cheese
Combine tomatoes, olive oil, garlic, and spinach in a large bowl; set aside. Combine flour, salt, and pepper in a large bowl, set aside.
Pound chicken breast to about 1/2 inch thickness and cut into strips horizontally, about 2 inches wide and 2 inches long. In the meantime, add olive oil and butter to a large skillet over medium heat. Dredge chicken strips in the flour mixture and then add to the skillet (make sure the butter is melted and the oil is to temperature).
Cook for 2-3 minutes or until golden brown, then flip and cook the other side an additional 3-5 minutes or until cooked through. Remove from oil and keep warm.
While the chicken is cooking, bring a large pot of salted water to boil and cook the pasta according to package directions until al dente.
When cooked, drain (do not rinse pasta) and return to the large pot, add the tomato and olive oil mixture and toss to coat. Add chicken and toss, then add the two cheeses and toss to coat. Serve immediately. Dish should be warm.
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