- YIELDS: 4 SERVINGS
- PREP TIME: 0 HOURS 20 minutes
- COOK TIME: 0 HOURS 25 minutes
- TOTAL TIME: 0 HOURS 45 minutes
INGREDIENTS
- 12 oz. spaghetti or angel hair
- 1 tbsp. extra-virgin olive oil
- 3 lb. boneless, skinless chicken breasts (about 1 1/4 pounds)
- Kosher salt
- Freshly ground black pepper
- 6 slices bacon
- 2 cloves garlic
- 2 c. diced tomatoes (fresh or canned)
- 3 c. baby spinach
- 1/2 c. heavy cream
- 1/3 c. freshly grated parmesan
- Freshly torn basil, for garnish
DIRECTIONS
- In a giant pot of preserved boiling water, cook food in keeping with package directions till hard. Drain, reserving one cup food water.
- Meanwhile, during a giant frying pan over medium-high heat, heat oil. Season chicken with salt and pepper and cook till golden and not pink within, regarding eight minutes per aspect. Let rest ten minutes, then thinly slice.
- Meanwhile, within the same frying pan, cook bacon over medium heat till tender, 8 minutes. Drain on a paper towel–lined plate, then chop. Pour off 1/2 the fat from frying pan.
- Add garlic, tomatoes, and spinach to frying pan and cook over medium heat till sweet and slightly limp, 2 minutes. Season with salt and pepper, then add cream, Parmesan, and 1/2 cup of reserved food water. Simmer five minutes.
- Add done food and toss till totally coated, then add chicken and bacon and toss till combined. (For a looser sauce, stir within a lot of reserved food water.)
- Garnish with basil before serving.
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