Pasta with Chicken & Sundried Tomatoes


  • 1 8oz jar of sun-dried tomatoes in oil (sliced)
  • 2 TB olive oil
  • 1 lb chicken breast, chopped into small pieces
  • 4 garlic cloves, minced
  • salt/pepper 
  • paprika
  • 1 1/2 cups half and half 
  • 1 cup Asiago cheese, grated
  • 8 oz penne pasta
  • 2 cups fresh spinach


  1. In a large non stick skillet, heat 2 TB of olive oil, and add the jar of sliced sun dried tomatoes and minced garlic.  
  2. Sauté for about 3 minutes, add chopped chicken breast to the sun-dried tomatoes and oil - season the chicken in the skillet with approximately 1 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika. Sauté chicken until golden brown.
  3. To the same skillet, with chicken and sun-dried tomatoes, add 1 1/2 cup of half and half and bring to boil. Add grated Asiago cheese and stir to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts.  Taste the sauce and adjust seasoning to your liking.
  4. Cook pasta according to package instructions and drain.
  5. Add cooked pasta to the sauce. Add spinach, toss everything together.