Chicken Bacon Spinach Penne

You’ll need: 6 pieces of bacon.

1 ounce of olive oil

spices such as salt and pepper

1 tsp of dried minced garlic

2 teaspoons of salt

4 tiny chopped tomatoes.

Two Cups of Spinach

Paprika, 1 1/2 teaspoons

Italian seasoning, one teaspoon (more to taste)

One-fourth of a teaspoon of dried, crushed red pepper

1.25 liters of whole milk

1 cup of shredded Parmesan cheese (use more for topping)

Pasta:

Penne pasta, 10 ounces

2 Tablespoons of chopped parsley

Instructions:
BACON: When the pan is hot, add the bacon strips and fry them until they are crispy.

To prevent the bacon from becoming soggy, place it on a paper towel-lined tray after cooking.

Chop into 1 inch pieces.

To prepare the chicken, pat it dry with paper towels and then season it with salt, pepper, and garlic powder. Next, put aside.

Warm the olive oil in a heavy, big pan.

Toss in the chicken breasts and cook for four minutes on each side (for a total of eight minutes) over medium heat, or until browned.

If the chicken is still pink in the middle, cover and simmer over medium heat for several minutes.

Slice the chicken after removing it from the pan.

When the butter has melted in the heated skillet, add the garlic and simmer for another minute or two until aromatic.

Cook the tomatoes for 3 minutes on high heat, until their juices have been released.

Add fresh spinach and simmer until it wilts.

Put in some paprika, Italian seasoning, crushed red pepper flakes, and salt, and turn down the heat. Mix.

Next add heavy cream and slowly add Parmesan cheese – until the cheese melts and makes the sauce creamy.

PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions.

The spaghetti should be drained but not rinsed.

Mix in some spaghetti, bacon, and chicken strips.

Parsley should then be added in chopped form.

Give it a good stir to get all the sauce out.

Season with more salt if necessary.

TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.

Yes, you can substitute penne pasta with your preferred pasta shape such as fusilli, rigatoni, or spaghetti.

Adjust the cooking time accordingly.

Can I use turkey bacon instead of regular bacon?
Yes, you can use turkey bacon as a healthier alternative to regular bacon.

Keep in mind that the taste and texture may vary slightly.

Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach in this recipe. Thaw and drain the frozen spinach before adding it to the dish.

Adjust the quantity as needed.

Can I use milk instead of heavy cream?
While heavy cream provides a richer and creamier texture, you can substitute it with milk, but the sauce may be lighter in flavor and consistency.

How can I make this recipe vegetarian?

To make a vegetarian version, you can omit the bacon and chicken.

Increase the amount of vegetables, such as adding more tomatoes or mushrooms, and use vegetable broth or a plant-based cream substitute instead of heavy cream.

Can I use pre-cooked bacon in this recipe?
Yes, you can use pre-cooked bacon instead of cooking it fresh.

Simply heat it up before chopping it into pieces and adding it to the dish.

Can I use bone-in chicken instead of boneless chicken breasts?
Yes, you can use bone-in chicken for this recipe.

Adjust the cooking time accordingly, as bone-in chicken may require a longer cooking time to ensure it’s fully cooked.

Can I substitute the heavy cream with a lighter alternative?
If you prefer a lighter sauce, you can use half-and-half or a combination of milk and cream instead of heavy cream.

However, keep in mind that the sauce may be less rich and creamy.
Can I add other vegetables to the dish?
Absolutely! Feel free to customize the recipe by adding additional vegetables such as mushrooms, bell peppers, or zucchini.

Sauté them along with the garlic and spinach.

Can I make this recipe ahead of time?
While it’s best to enjoy the dish immediately after cooking, you can make it ahead of time and reheat it when ready to serve.

Keep in mind that the pasta may absorb some of the sauce, so you may need to add a bit of additional liquid or cream when reheating.