Creamy Chicken Alfredo Pasta with Bell Peppers, Asparagus, and Sun-Dried Tomatoes

Ingredients

• salt, to taste
• 1/2 cup reserved cooked pasta water (or more)
• 1 cup grated Parmesan cheese
• 7-10 sprigs of asparagus
• 8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
• 1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
• 1 cup half and half
• 1 tablespoon basil (if using dry basil), if using fresh basil you can add more
• 1 yellow bell pepper, cleaned and thinly sliced
• 1 red bell pepper, cleaned and thinly sliced
• 1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
• 1 lb grilled chicken breast, sliced into strips
• 4 cloves of garlic, minced
• 2 tablespoons oil from the sun-dried tomatoes jar (or vegetable oil)