In a large skillet on high heat, heat 2 tbsp of
olive oil until hot. Add chicken and cook on
one side on high heat for 1 minute. While it
cooks, sprinkle the uncooked sides of the
chicken with paprika and Italian seasoning.
Flip the chicken and cook on the other side for
1 min on high heat. Reduce heat to med flip
chicken and cook for several min until no
longer pink in the center. Remove chicken from
the pan and keep chicken warm.
To the same pan add chopped tomatoes, spinach,
garlic, crushed red pepper, 1/3 of the chicken
sliced into small strips and half of the already
cooked bacon. Mix everything.
Add half and half and bring to a boil. Only
after half and half starts boiling, add grated
Parmesan cheese immediately reduce to simmer
and stir, while simmering, until the cheese
melts and makes the sauce creamy, only about 1
minute. Then immediately remove from heat.
Season with more crushed red pepper and salt if
needed. In the mean time bring a large pot of
water to boil, add pasta and cook it according
to instructions. Drain the pasta, rinse with
cold water and drain again.
Add pasta to the skillet with the sauce. Add
remaining half of cooked bacon. Season with more
salt if necessary. Slice the remaining 2/3 of
chicken into thin strips. To serve, top the pasta
with chicken strips and grated Parmesan cheese.
Originally Submitted
3/6/2016
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