1. In a large pot of salted boiling water, cook
spaghetti or angel hair according to package directions
until al dente. Drain and reserve 1 cup pasta water.
2. Meanwhile, in a large skillet over medium-high heat,
heat oil. Season chicken with salt and pepper and cook
until cooked through, 4 minutes per side. Transfer to a
cutting board and slice into strips.
(3. In a second skillet, cook bacon until crispy.
Transfer to a paper towel-lined plate and drain, then
chop.)
4. Pour off half the bacon fat and to skillet add
garlic, tomatoes, and spinach and season with salt
and pepper. Add heavy cream, Parmesan, and 1/2 cup
pasta water and let simmer, then add spaghetti or
angel hair and toss until fully coated.
5. Add chicken and bacon and toss, then garnish with
basil and serve.
Originally Submitted
7/6/2016
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