Spinach and Artichoke Chicken Pasta with Bacon and Tomatoes

INGREDIENTS

1 tbsp

olive oil

1/2 lb

chicken thighs (, boneless, skinless, sliced)

1 tsp

paprika

1 tsp

Italian seasoning ((thyme, oregano, basil - combined))

3 oz

baby spinach (fresh, uncooked)

Roma tomatoes (chopped in large cubes)

15 oz

artichoke hearts (, from the can, drained REALLY WELL, and chopped (not too fine))

1/4 tsp

crushed red pepper flakes ((maximum 1/2 teaspoon))

garlic cloves (, minced)

bacon strips (, COOKED, DRAINED OF FAT, AND CHOPPED)

1 1/3 cups

half and half

2/3 cup

Asiago cheese (, shredded)

1/4 tsp

salt (or more)

8 oz

penne pasta ((for gluten-free version, use gluten-free brown-rice penne))

1/3 cup

Asiago cheese (, shredded, for serving)