The other night, my mom called me to tell me about the amazing dinner she had made. My hubby had been down there on business, so my mom made it for my dad, my hubby, and herself. All three of them said how amazing it was. Fresh tomatoes, spinach, diced chicken, crumbled bacon, and a tasty garlic cream sauce combined, this dinner was a hit. Since it uses red pepper flakes, they all said it had a kick to it, but if you wanted to change that, simply reduce or omit the flakes all together!
After having her send me some pictures, I knew it was a recipe I needed to share. My hubby enjoyed it so much that he had the leftovers for dinner a second night, PLUS took some for his lunch. I’d say he enjoyed it, haha!
- 2 tbsp. olive oil
- 1 lb chicken breasts (cut into slices)
- 1 tsp paprika
- 1 tsp Italian seasoning
- 5 medium tomatoes, chopped
- 1 cup cooked spinach
- 5 garlic cloves, minced
- 1 tbsp. red pepper flakes
- 6 strips bacon, cooked/crumbled
- 1 1/3 cup half and half
- 1 1/3 cup Parmesan cheese, shredded
- 10 oz. penne pasta
- 1/2 cup Parmesan cheese, grated
- In a large skillet, heat oil over high.
- Add chicken and cook on one side for a minute. Sprinkle with Paprika and Italian seasoning.
- Flip chicken to the other side and repeat seasoning.
- Reduce heat to medium and flip chicken over continuously to cook chicken evenly.
- Once no longer pink, remove chicken from pan and keep warm.
- In the same pan used for chicken, add in the tomatoes, spinach, garlic, red pepper, 1/3 chicken, and 1/2 the cooked bacon. Mix together over medium heat.
- Add half and half and bring to a boil.
- Once boiling, add in the shredded Parmesan cheese.
- Reduce heat to low and allow mixture to simmer.
- Remove from heat after about 2-3 minutes, or mixture gets creamy.
- In a different pan, heat water and cook pasta according to directions.
- Drain water and add pasta to the creamy garlic sauce mixture.
- Add remaining bacon and stir.
- To serve, add remaining cooked chicken to top of pasta mixture and sprinkle Parmesan cheese on top!
Recipe adapted from: Julia’s Album