Creamy Chicken Pasta with Sun Dried Tomato, Artichoke, & Asiago

Comment – This dish is easy to make and gets rave reviews. I found the inspiration to make this dish after having the creamy pesto ravioli w/sun dried tomatoes and artichoke hearts at the Portland City Grill. I found a similar recipe online that was posted by an ex-macaroni grill employee and modified it to my taste. I like it best served with garlic bread.

2-3 chicken breasts, cut in 1 inch pieces
1 lb Penne Pasta
1 tbsp olive oil
3-4 garlic cloves, chopped
1/2 onion (optional)
3/4 cup sun dried tomatoes, chopped (we get them out of the bulk containers at Winco and they are not the kind that are packed in oil).
1 can artichoke hearts, quartered (packed in water)
1 cup Asiago cheese, grated (cannot substitute)
2 cups heavy whipping cream
1/2 tbsp basil, dry
1 tsp salt

Follow package instructions to cook penne pasta. We usually cook the chicken in our Forman grill but you can cook it however you like. Add oil to a large saucepan on medium heat. Once oil is ready add garlic and cook for 30 seconds. Add onion, sun dried tomato and cook for 3 min before adding the artichoke hearts and continue cooking for another 3 min before adding the rest of the sauce ingredients (heavy cream, chicken, pasta, cheese, basil, & salt). I chop the quartered artichoke pieces once or twice so they are smaller. Cook until warm and serve with garlic bread. Enjoy

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