Instructions
Step 1: Cook the penne pasta according to package instructions. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium-high heat. Season the chicken with paprika, salt, and pepper, then sauté for 5-6 minutes until cooked through. Remove from the skillet and set aside.
Step 3: In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
Step 4: Pour in heavy cream and chicken broth. Bring to a simmer and cook for 3-4 minutes. Stir in the Asiago cheese until melted and smooth.
Step 5: Add the cooked pasta, chicken, and spinach to the sauce. Toss everything together and cook for another 2-3 minutes until the spinach wilts. Sprinkle with red pepper flakes if desired.
Step 6: Serve warm with extra Asiago cheese on top if you like.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
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