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Chicken Bacon Spinach Penne



6 slices of bacon

2 tablespoons olive oil

1 pound boneless, skinless rooster (thick in dimension, like rooster breasts)

salt and pepper

1 teaspoon garlic powder

1 tablespoon of butter

3 garlic cloves (chopped)

4 small tomatoes (diced)

2 cups spinach

1 1/2 teaspoon paprika

1 teaspoon Italian seasoning (extra, if desired)

1/4 teaspoon crushed crimson pepper flakes

1/2 teaspoon of salt

1.5 cups heavy cream

1 cup grated parmesan cheese (extra for garnish)


10oz. Penne

2 tablespoons parsley (chopped)


BACON: Add the bacon strips to the skillet and prepare dinner till crispy. Switch cooked bacon to a dish lined with paper towel that can take up extra grease. Chop into 1 inch items.

CHICKEN: Pat the rooster dry with paper towel and season with salt, pepper and garlic powder. Then put aside.

Warmth the olive oil in a big deep skillet. Add the rooster breasts and prepare dinner on either side over medium-high warmth for about 4 minutes per facet (for a complete of 8 minutes) till properly browned.

If the rooster remains to be pink within the heart, cut back the warmth to medium and prepare dinner, lined, for a number of minutes till not pink within the heart. Take away the rooster from the skillet and slice it.

Add the butter to the new pan and as soon as it melts, add the minced garlic and prepare dinner for 1-2 minutes till aromatic. Add the tomatoes and prepare dinner for 3 minutes over medium warmth till the tomatoes launch their juices.

Add contemporary spinach and prepare dinner till wilted. Cut back the warmth and season with paprika, Italian seasoning, crushed crimson pepper flakes and salt. To combine collectively.

Then add the heavy cream and slowly add the Parmesan – till the cheese melts and makes the sauce creamy.

PASTA: In the meantime, convey a big pot of water to a boil, add pasta and prepare dinner as directed. Drain the pasta, however don’t rinse it.

Add sliced ​​rooster, bacon and pasta. Then add the chopped parsley. Stir till fully lined in sauce. Season with extra salt if mandatory.

TO SERVE: Serve with extra grated Parmesan and crimson pepper flakes, if desired.

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