Recipe: Chicken Bacon Pasta
2 boneless, skinless chicken breasts, cut into slices
1 tbsp olive oil
5 slices of bacon, cooked and diced
salt and pepper, to taste
1/2 to 3/4 tsp garlic powder
2 1/2 tsp Italian Seasoning
1 1/2 tsp paprika
1/4 - 1/2 tsp red chili flakes
6 oz baby spinach
3-5 small tomatoes, diced
1 1/2 cups heavy cream
2 cups shredded Parmesan cheese
12 oz (uncooked weight) of penne
Cook the penne to al dente stage, and set aside.
Saute chicken slices in oil. Season with salt, pepper, paprika, Italian seasoning, red chili flakes and garlic powder. When cooked through, set aside.
In the same pan, cook the spinach and diced tomatoes until the spinach has wilted.
Add the heavy cream to the spinach and tomatoes and simmer, until it has thickened slightly. Add the Parmesan cheese and stir until melted and combined and the sauce has thickened.
Add in the cooked penne, chopped bacon and cooked chicken. Stir to combine and heat through to an even temperature.
Serves approximately 6.