Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach – with everything covered in a heavenly Asiago cheddar sauce. Simple formula that preferences extraordinary and looks incredible. On the off chance that you love Asiago cheddar, this is an extraordinary formula to attempt! Asiago certainly has a solid and particular flavor, and when softened into a rich sauce for this Asiago Chicken Pasta, that flavor turns out to be increasingly smooth yet you can in any case perceive it's an Asiago cheddar. To me, utilizing Asiago cheddar in a pasta sauce is my preferred method to utilize it. What's more, it is superbly supplemented by chicken sauteed with garlic, spinach, and sun-dried tomatoes! 

Short pasta, for example, penne, is ideal for velvety pasta plans like this one – Asiago cheddar cream sauce splendidly covers each and every pasta chomp. Both pasta and chicken are actually suffocating in the Asiago sauce delightfulness! This formula can without much of a stretch be made gluten free by utilizing gluten free dark colored rice penne.

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

1. Cook pasta according to package instructions. Drain, rinse.
2. Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. 
3. 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.
4. 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.  
5. If the sauce gets too thick, add another 1/3 cup of half and half and stir. 
6. Taste the sauce - if 1/4 teaspoon salt was not enough, add more.
7. Add cooked and drained pasta to the sauce. Add spinach, mix everything - cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.

Adapted from HERE