In this recipe, everything is smothered in a delicious Asiago cheese cream sauce: chicken sauteed with garlic, sun-dried tomatoes, and spinach.
Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites.
To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. Add 1/2 cup of grated Asiago cheese (half of what the recipe calls for) and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to medium and continue stirring to make sure all cheese melts. At this point, if the sauce is too thin, gradually add the remaining 1/2 of Asiago cheese on medium heat, constantly stirring all around the skillet.
If the sauce gets too thick, add another 1/3 cup of half and half and stir.
Taste the sauce - if 1/4 teaspoon salt was not enough, add more.
What is half-and-half?
To substitute for 1 cup of half-and-half, do this: combine 1/2 cup of whole milk with 1/2 cup of heavy cream.