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Spinach and Artichoke Chicken Pasta with Bacon and Tomatoes in Asiago Cream Sauce
Ingredients
  • 1 tablespoon olive oil
  • ½ pound chicken thighs, boneless, skinless, sliced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
  • 3 oz fresh baby spinach, uncooked (½ of the bag)
  • 4 Roma tomatoes, chopped in large cubes
  • 1 can (15 oz) artichoke hearts, drained REALLY WELL, and chopped (not too fine)
  • ¼ (maximum ½ teaspoon) crushed red pepper flakes
  • 5 garlic cloves, minced
  • 6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED
  • 1 and ⅓ cups half and half
  • ⅔ cup Asiago cheese, grated
  • ¼ teaspoon salt (or more)
  • 8 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne)
  • ⅓ cup Asiago cheese, grated, for serving
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