Asiago Chicken Pasta with Spinach

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach – with everything smothered in a delicious Asiago cheese sauce. Easy recipe that tastes great and looks great.

ASIAGO CHICKEN PASTA WITH SUN-DRIED TOMATOES AND SPINACH

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4

Ingredients

8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
1/3 cup sun-dried tomatoes with oil 2 tablespoons
1 lb chicken breast sliced in half, chopped
3 garlic cloves minced
salt
1/4 teaspoon paprika
1 cup half and half and more - (half milk - half cream to form a lighter cream)
1/4 teaspoon salt
1 cup Asiago cheese shredded
2 cups spinach fresh

Instructions

Cook pasta according to package instructions. Drain, rinse.
Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites.
Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil - generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely.
To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. Add 1/2 cup of grated Asiago cheese (half of what the recipe calls for) and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to medium and continue stirring to make sure all cheese melts. At this point, if the sauce is too thin, gradually add the remaining 1/2 of Asiago cheese on medium heat, constantly stirring all around the skillet.