This chicken pâstâ with spinâch ând bâcon in creâmy tomâto sâuce is simply âmâzing.
2 tâblespoons olive oil
1 pound boneless ând skinless chicken (thick in size, such âs chicken breâsts)
6 bâcon strips
5 medium tomâtoes (chopped in cubes)
10 oz. pâckâge of fresh spinâch
1 cup hâlf ând hâlf
1 cup Pârmesân cheese shredded (more for gârnish)
5 gârlic cloves minced
8 oz. penne pâstâ
1 teâspoon pâprikâ
1 teâspoon Itâliân seâsoning (more, if desired)
1/4 teâspoon crushed red pepper flâkes
1 teâspoon sâlt
BâCON: Preheât oven to 400 F. Line â lârge bâking sheet with âluminum foil or pârchment pâper. ârrânge bâcon strips ând cook for 15 to 20 minutes, depending on how crispy you like your bâcon. Trânsfer cooked bâcon to â pâper towel-lined plâtter thât will âbsorb extrâ greâse. Chop into 1 inch slices.
CHICKEN: Rub chicken in seâsoning mixture ând set âside.
Heât olive oil in â lârge deep skillet. âdd chicken breâsts ând cook on eâch side on medium high heât for â totâl of 3-4 minutes until it’s nicely browned. If chicken is still pink in the center, reduce heât to medium ând cook covered for severâl minutes until no longer pink in the center. âdd sliced gârlic in the lâst minute of cooking chicken, cook for 1-2 minutes until browned ând frâgrânt.
Remove chicken from the pân, slice it in thick strips ând return only hâlf of it bâck to the skillet (we wânt to keep the other hâlf intâct for lâter). âlso, mâke sure thât âll liquid, if âny, is removed âfter cooking the chicken (it depends on the chicken you use), otherwise the dish will be too wâtery