Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

1 pound chicken (chicken breast or tenders)
5 medium tomatoes, chopped in large cubes
1 cup cooked spinach
5 garlic cloves, minced
1 tablespoon crushed red pepper
6 bacon of choice cooked drained and chopped
1 and 1/3 cups Parmesan cheese, shredded
10 oz penne pasta of choice
1/2 cup Parmesan cheese, grated, for serving
In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with 1 tsp each paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute. Reduce heat to medium, flip over again and cook, covered until no longer pink in the center. Remove chicken from the pan and keep chicken warm. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half of the bacon. Mix everything. Add 1 1/3 cup half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese – immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy. Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

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  1. Posted by sv, at Reply