Chicken and Spinach with Parmesan Asiago Cream Sauce

This recipe is partly Giada, partly Olive Garden, and partly my creation. In other words, it's delicious and there are so many different creations you could make with it, which is a great asset for any dish. Since I haven't written it down the 3 or 4 times I've made this, I am hoping this is a close rendition. Thankfully, it's not a science. Here are some of the many options in addition to, or instead of, spinach and red bell pepper: artichokes, sun-dried tomatoes, asparagus, broccoli, diced tomatoes, zucchini, squash, and carrots. Also try shrimp or pancetta in place of chicken.

Chicken and Spinach with Parmesan Asiago Cream Sauce

Ingredients:
2-3 boneless skinless chicken breasts, cubed
3-4 Tbsp. Wildtree grapeseed oil (either natural, butter flavored, or roasted garlic)
1 lb. bowtie pasta
16 oz. fresh spinach
1 1/2 cups half-n-half or heavy cream (to cut the fat, use half milk)
1 Tbsp. minced garlic (or to your liking)
1 cup shredded Asiago cheese
1/4-1/2 cup fresh, shredded Parmesan cheese
1 small red bell pepper, chopped
1/2 cup white wine (optional)

How to Make It:
1) Make pasta according to package. Drain and set aside.
2) Heat 3 Tbsp. grapeseed oil in a large skillet and brown chicken until no longer pink. Remove from skillet and keep warm.
3) Heat remaining tablespoon of grapeseed oil in skillet and add garlic and spinach; cook until mostly wilted. Add cream/milk and season with salt and pepper. Continue cooking until spinach is completely wilted.
4) Add cheeses and chicken. Heat until hot and cheese has melted. Add pasta and mix well.