RECIPE: CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN CREAM SAUCE

Not going to lie! This took entirely too much effort to be labeled an "easy weeknight meal!" No way in hades I'd attempt this with the baby at home! But, with all that whining out of the way. It is delicious! And, it isn't "hard," but it doesn't have some moving parts that are not fit for a distracted cook like myself. :) 

I did branch out and try pasta made from lentils and chose not to tell the family until they finished dinner. (No one noticed!) You certainly can use your family's favorite pasta. I liked that this pasta offers plant protein and some extra fiber. It's not superior to regular pasta, just something worth trying if you feel inclined. (This is not an ad in any way.)

I hope I haven't scared you off from trying this recipe. But, if you have clingy kids at home that are still too small to stir, then make this one when you have help at home or by yourself. Chances are you're more of a rockstar in the kitchen than I am, and this one won't even phase you! 

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN CREAM SAUCE

• 2 tablespoons of olive oil

• 1 lb thin cut chicken breast 

• Italian seasoning

• Salt and pepper 

• 14.5 oz diced tomatoes (or 5 fresh diced)

• 2 cups fresh spinach 

• 1 teaspoon minced garlic 

• 6-8 bacon strips, cooked and crumbled 

• 1 1/2 cups heavy whipping cream

• 1 1/2 cups Parmesan cheese, shredded

• 10 oz penne pasta (about 4-5cups cooked) 

Instructions 

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, set aside. 

In a large skillet, on high heat, spray with nonstick spray and heat 2 tablespoons 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 Italian seasoning and salt and pepper. Flip the chicken over, and cook on the other side for 1 minute on high heat, and season the remaining side. Reduce heat to medium, flip the chicken over again and cook, covered, for several minutes until it reaches an internal temp of 165F. Remove chicken from the pan and keep chicken warm.

• Pro- Tips! If your chicken starts to stick, do NOT add more oil. DASH some water or vinegar into the pan to loosen the chicken. Once your chicken is done and removed, DASH some water or vinegar in the pan to loosen all that yumminess stuck to the bottom. 

• Do NOT cut your chicken immediately. Give it 3-5 minutes to sit and absorb its own juicy goodness. 

To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, and allow the spinach to wilt. 

Slice the chicken and crumble the bacon and add both to the pot. 

Add the heavy whipping cream and bring to boil. Only after it starts boiling, add shredded Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then,  remove from heat.

Add pasta to the skillet with the sauce. All mixture to heat through and through. Serve with extra parmesan cheese on top. 

• Pro-Tip! I cook extra pasta because my girls like buttery noodles as a simple side dish. Having cooked noodles in the refrigerator makes that easy peasy!