Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings
The perfect dish for today is just 40 minutes away from achieving! Oh, man, you have got to give this recipe a try. It is something that you and your loved ones are going to enjoy! Just follow these simple steps, and you are good to go. Enjoy!
Ingredients:
1.5 c heavy cream
½ c Parmesan cheese, shredded
5 tomatoes (medium, chopped in large cubes)
2 tbsp olive oil
5 garlic cloves, minced
1 tsp paprika
1 pound chicken (skinless, boneless chicken breasts or tenderloins)
6 bacon strips, cooked, drained of fat, and chopped
3 c fresh spinach or 1 c cooked spinach
1 tsp Italian seasoning (thyme, oregano, basil – combined)
10 ounces penne pasta (for a gluten-free version, use gluten-free brown-rice penne)
¼ tsp red pepper flakes, crushed
salt to taste
½ c Parmesan cheese, shredded, for serving
Directions:
Place a large skillet on the stove and turn the heat to medium-high.
Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken, then sear one side for about 4 minutes. Sprinkle salt, paprika, and Italian seasoning over the raw part.
Flip the chicken and cook the other side for another 3 minutes. Flip again until cooked well.
Transfer the chicken onto a clean plate, then cover.
In the empty skillet, add heavy cream and allow it to boil.
Add the shredded Parmesan cheese and stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
Turn the heat down to low, then simmer for about 2 minutes or until the cheese has melted completely.
Add garlic, crushed red pepper, tomato slices, and fresh spinach. Stir and cook until the spinach is wilted completely.
Add 1/2 of the bacon and 1/3 of the chicken, then toss until well coated by the delicious sauce. Remove the skillet from the stove.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and cook until al dente. Drain.
Add the drained pasta into the sauce, then toss until well coated.
Place the skillet back on the stove over low heat for about a minute or two.
Spoon onto serving plates.
Top each serving with the rest of the bacon and chicken.
Sprinkle a generous amount of shredded Parmesan cheese on top.
Serve and enjoy!
Note:
Garnish with your preferred herbs.
Nutrition Facts:
Calories 1154 | Fat 78g 120% | Saturated Fat 35g 219% | Trans Fat 1g | Polyunsaturated Fat 9g | Monounsaturated Fat 30g | Cholesterol 246mg 82% | Sodium 765mg 33 % | Potassium 1053mg 30% | Carbohydrates 65g 22% | Fiber 5g 21% | Sugars 6g 7% | Protein 48g 96% | Vitamin A5361IU 107% | Vitamin C 31mg 38% | Calcium 437mg 44% | Iron 4mg 22%
Ingredients
- 1.5 c heavy cream
- ½ c Parmesan cheese, shredded
- 5 tomatoes (medium, chopped in large cubes)
- 2 tbsp olive oil
- 5 garlic cloves, minced
- 1 tsp paprika
- 1 pound chicken (skinless, boneless chicken breasts or tenderloins)
- 6 bacon strips, cooked, drained of fat, and chopped
- 3 c fresh spinach or 1 c cooked spinach
- 1 tsp Italian seasoning (thyme, oregano, basil – combined)
- 10 ounces penne pasta (for a gluten-free version, use gluten-free brown-rice penne)
- ¼ tsp red pepper flakes, crushed
- salt to taste
- ½ c Parmesan cheese, shredded, for serving
Instructions
Place a large skillet on the stove and turn the heat to medium-high.
Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken, then sear one side for about 4 minutes. Sprinkle salt, paprika, and Italian seasoning over the raw part.
Flip the chicken and cook the other side for another 3 minutes. Flip again until cooked well.
Transfer the chicken onto a clean plate, then cover.
In the empty skillet, add heavy cream and allow it to boil.
Add the shredded Parmesan cheese and stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
Turn the heat down to low, then simmer for about 2 minutes or until the cheese has melted completely.
Add garlic, crushed red pepper, tomato slices, and fresh spinach. Stir and cook until the spinach is wilted completely.
Add 1/2 of the bacon and 1/3 of the chicken, then toss until well coated by the delicious sauce. Remove the skillet from the stove.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and cook until al dente. Drain.
Add the drained pasta into the sauce, then toss until well coated.
Place the skillet back on the stove over low heat for about a minute or two.
Spoon onto serving plates.
Top each serving with the rest of the bacon and chicken.
Sprinkle a generous amount of shredded Parmesan cheese on top.
Serve and enjoy!
Notes
Garnish with your preferred herbs. Nutrition Facts: Calories 1154 | Fat 78g 120% | Saturated Fat 35g 219% | Trans Fat 1g | Polyunsaturated Fat 9g | Monounsaturated Fat 30g | Cholesterol 246mg 82% | Sodium 765mg 33 % | Potassium 1053mg 30% | Carbohydrates 65g 22% | Fiber 5g 21% | Sugars 6g 7% | Protein 48g 96% | Vitamin A5361IU 107% | Vitamin C 31mg 38% | Calcium 437mg 44% | Iron 4mg 22%
