Saturday, March 19, 2011

Pasta with Chicken, Spinach and Bacon

This pasta is perfect when you need a fast and satisfying weeknight meal. I also like to omit the chicken and serve this as a hearty side dish during the holidays. 

Pasta with Chicken, Spinach and Bacon
Recipe adapted from


  • 1 (12 ounce) package pasta
  • 2 tablespoons olive oil, divided
  • 6 slices bacon, chopped
  • 1 lb. of chicken tenders, chopped into bite size pieces
  • 2 tablespoons minced garlic
  • 1 (14.5 ounce) can diced tomatoes
  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces

  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until tender about 8 to 10 minutes.
  2. Meanwhile, place bacon in the large pan over a medium-high heat. Cook bacon until browned and crisp. Remove bacon and wipe out the pan with paper towels. Return the pan back to the heat and add 1 tbls of olive oil. Add chicken and cook completely for about 6 minutes. Return the bacon back to the pan and add garlic, cook for about 1 minute. Stir in the tomatoes and cook until heated through.
  3. Place the spinach into a colander and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl and toss with the remaining olive oil and the bacon and tomato mixture.

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