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Spinach and Artichoke Chicken Pasta with Bacon and Tomatoes
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 baby spinach fresh, uncooked
  • 4 Roma tomatoes chopped in large cubes
  • 15 oz artichoke hearts , from the can, drained REALLY WELL, and chopped (not too fine)
  • ¼ teaspoon crushed red pepper flakes (maximum ½ teaspoon)
  • 5 garlic cloves , minced
  • 6 bacon strips , COOKED, DRAINED OF FAT, AND CHOPPED
  • 1 ⅓ cups half and half
  • ⅔ cup Asiago cheese , shredded
  • ¼ teaspoon salt or more
  • 8 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne)
  • ⅓ cup Asiago cheese , shredded, for serving
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