10 oz. penne pasta
2 tablespoons Parsley, (chopped)
Instructions
BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
Drain the bacon fat from the skillet and wipe the skillet with a paper towel.
CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.
Heat olive oil in the same skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
Reduce the heat and season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
Next add heavy cream – you are still cooking on low heat. Once heavy cream is slightly simmering, slowly add Parmesan cheese. Once you add the cheese, stir on low simmer until smooth.
PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
Add sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.
TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.
Nutrition Facts
Creamy Chicken Pasta with Bacon
Amount Per Serving
Calories 1059Calories from Fat 603
% Daily Value*
Fat 67g103%
Saturated Fat 33g206%
Trans Fat 1g
Cholesterol 241mg80%
Sodium 1027mg45%
Potassium 1164mg33%
Carbohydrates 64g21%
Fiber 5g21%
Sugar 6g7%
Protein 50g100%
Vitamin A 4656IU93%
Vitamin C 26mg32%
Calcium 422mg42%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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