PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4
Enjoy an Italian-inspired meal any time with this amazing Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce. Pasta would never be boring, thanks to this easy and quick recipe!
Ingredients
1 pound chicken (skinless, boneless chicken breasts or tenderloins)
2 tbsp olive oil
1 tsp paprika
3 c. fresh spinach or 1 cup cooked spinach
10 ounces penne pasta (for a gluten-free version, use gluten-free brown-rice penne)
½ c. Parmesan cheese shredded
1.5 c. heavy cream
5 tomatoes (medium, chopped in large cubes)
¼ tsp red pepper flakes crushed
5 garlic cloves minced
6 bacon strips cooked, drained off fat, and chopped
1 tsp Italian seasoning (thyme, oregano, basil – combined)
½ c. Parmesan cheese shredded, for serving
salt to taste
How to make Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce
Step 1: In a large skillet, heat 2 tbsp olive oil over medium-high heat. To the hot oil, add the chicken and cook for about 4 minutes. Sprinkle the uncooked sides with paprika, Italian seasoning, and salt while the chicken cooks. Turn on the other side and continue to cook for additional 3 minutes. Adjust the heat to medium-low and flip the chicken. Continue to cook for a few minutes more or until the chicken is no longer pink in the centre, covered. Set the chicken aside when done and keep warm.
Step 2: Add the heavy cream to the now-empty pan and bring to a boil. Add the shredded cheese after the cream starts to boil. Quickly adjust the heat to low-medium heat and simmer for about 1 to 3 minutes, stirring constantly until the cheese has melted and the sauce is creamy.
Step 3: Add the chopped tomatoes to the creamy sauce along with the fresh spinach, garlic, crushed red pepper. Stir well over medium heat until the spinach begins to wilt and sinks into the sauce. Then, add 1/3 of the strips of cooked chicken and half of the cooked bacon. Mix well, then take off the heat.
Step 4: Following the package directions, cook the pasta in a large pot of boiling water until al dente. Drain is then done, then add to the skillet with the sauce and reheat over low heat.
Step 5: To serve, top the pasta with the rest of the bacon and chicken. Sprinkle with half a cup of shredded Parmesan cheese. Enjoy!
Nutrition Facts:
Amount per Serving: Calories 1154, Fat 78g 120%, Saturated Fat 35g 219%, Trans Fat 1g, Polyunsaturated Fat 9g, Monounsaturated Fat 30g, Cholesterol 246mg 82%, Sodium 765mg 33%, Potassium 1053mg 30%, Carbohydrates 65g 22%, Fiber 5g 21%, Sugar 6g 7%, Protein 48g 96%, Vitamin A 5361IU 107%, Vitamin C 31mg 38%, Calcium 437mg 44%, Iron 4mg 22%
Ingredients
- 1 pound chicken (skinless, boneless chicken breasts or tenderloins)
- 2 tbsp olive oil
- 1 tsp paprika
- 3 c. fresh spinach or 1 cup cooked spinach
- 10 ounces penne pasta (for a gluten-free version, use gluten-free brown-rice penne)
- ½ c. Parmesan cheese shredded
- 1.5 c. heavy cream
- 5 tomatoes (medium, chopped in large cubes)
- ¼ tsp red pepper flakes crushed
- 5 garlic cloves minced
- 6 bacon strips cooked, drained off fat, and chopped
- 1 tsp Italian seasoning (thyme, oregano, basil - combined)
- ½ c. Parmesan cheese shredded, for serving
- salt to taste
Instructions
Step 1: In a large skillet, heat 2 tbsp olive oil over medium-high heat. To the hot oil, add the chicken and cook for about 4 minutes. Sprinkle the uncooked sides with paprika, Italian seasoning, and salt while the chicken cooks. Turn on the other side and continue to cook for additional 3 minutes. Adjust the heat to medium-low and flip the chicken. Continue to cook for a few minutes more or until the chicken is no longer pink in the centre, covered. Set the chicken aside when done and keep warm.
Step 2: Add the heavy cream to the now-empty pan and bring to a boil. Add the shredded cheese after the cream starts to boil. Quickly adjust the heat to low-medium heat and simmer for about 1 to 3 minutes, stirring constantly until the cheese has melted and the sauce is creamy.
Step 3: Add the chopped tomatoes to the creamy sauce along with the fresh spinach, garlic, crushed red pepper. Stir well over medium heat until the spinach begins to wilt and sinks into the sauce. Then, add 1/3 of the strips of cooked chicken and half of the cooked bacon. Mix well, then take off the heat.
Step 4: Following the package directions, cook the pasta in a large pot of boiling water until al dente. Drain is then done, then add to the skillet with the sauce and reheat over low heat.
Step 5: To serve, top the pasta with the rest of the bacon and chicken. Sprinkle with half a cup of shredded Parmesan cheese. Enjoy!
