Creole Chicken Pasta Bake w/ Asiago

Here's a fabulous pasta recipe that was given to me by my dear friend, Marie Boudreaux. This spicy Creole pasta dish is sure to be a hit at your dinner table or anytime that you want an easy, fresh from the garden meal. A treasure from Italy, Asiago cheese is low in fat and rich in protein . For all of you vegetarians, this recipe can be made without the chicken and is equally delicious. The nutty flavor of the Asiago cheese blends perfectly with the fresh veggies, herbs and spicy chicken. Serve with a big spinach salad and french bread and maybe a nice glass of wine. Cest bon, cher! Bon Appetit!

Creole Chicken Pasta Bake w/ Asiago

4 cooked, boneless, skinless, chicken breasts
(cut into  horizontal strips)
2 tbs.'s olive oil
1 onion, finely chopped
1 bell pepper. chopped
1 tsp. minced garlic
2 small Creole tomatoes, sliced
1 small jar artichokes, drained
1 small can, sliced, black olives, drained
2 cups fresh baby spinach leaves, coarsely chopped
2 tbs.'s fresh parsley, chopped
2 tbs.'s fresh basil, chopped
1 tbs. Tony's Creole seasoning or Cajun seasoning
1 tsp. freshly ground black pepper
Salt to taste
Few shakes Tabasco
8 0z.'s bow tie pasta
8 0unces freshly grated Asiago cheese
4 ounces freshly grated Parmesan cheese

Boil pasta in large pot of salted water with 1 tsp. white vinegar for 12 minutes. Drain , rinse well, and place in a large, lightly greased casserole dish, and set aside. Blend the cheeses together in a small bowl and set aside.
In large skillet, on medium heat, saute the onions, peppers, and garlic in olive oil for 5 minutes. Add the cooked chicken, Tabasco, and seasonings and saute for 5 more minutes. Add the tomatoes, artichokes, olives, spinach, and herbs and saute for 5 more minutes. In greased casserole dish, combine with bow tie pasta, half of the blended cheeses, and chicken-veggie mixture and toss gently. Sprinkle the other half of cheese blend on top and bake in a 350 degree oven for 15 minutes or until cheese melts. Out of this world! Enjoy!