Chicken, Bacon, and Spinach Pasta

When I saw the recipe for Chicken, Bacon, Spinach Pasta on Claudia’s What’s Cooking Italian blog, I knew it had to be tried and since we had some spinach and grape tomatoes that needed to be used, this was the night.  I revised the recipe for the way we made it but you can click on the link above for the original, cooking tips, and more pics like this one.

Chicken, Bacon, Spinach Pasta – Adapted from What’s Cooking Italian

Ingredients:

8 bacon strips

2 tablespoons olive oil

1 pound boneless chicken breast

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon each chopped fresh parsley, basil

5 plum tomatoes cubed (Larry used 2 cups of grape tomatoes)

1 bag fresh baby spinach

5 garlic cloves minced

1/4 teaspoon crushed red pepper flakes

1 1/3 cups half and half

1 1/3 cups Pecorino Romano Cheese and more for serving on top

1/2 pound pasta (Larry used angel hair)

salt and black pepper to taste

Notes:

Bev prefers string pasta so I used angle hair but shaped would have been easier to mix and eat.

I used grape tomatoes because I had them and they have more flavor in the winter than others.

Bev prefers wilted rather than cooked spinach so I did not precook it.

Instructions:

1. Bring the pasta water to a boil, salt, and add the pasta such that it is done just after the sauce.

2. Jiccard then cube the chicken in half inch pieces and season both sides with paprika, oregano, S&P.

3. Chop the bacon in 1/2' pieces and cook slowly in a large skillet until crispy, remove and drain on paper towels.

4. Pour out the bacon grease but don’t wipe out the pan and add the olive oil.

5. When the skillet is reheated, add the chicken and saute for around 5 minutes on each side or until pink is gone. (An internal temp of 158F for Larry)

6. Remove chicken from the pan and keep it warm (in a 160F toaster oven)

7. To the skillet, add the tomatoes, spinach, garlic, crushed red pepper (if using), and half the crumbled cooked bacon.

8. Stir this all evenly and cook for a couple of minutes then stir in the half and half, and bring to boil.

9. Add the Pecorino Romano cheese and chicken and simmer for 1 minute. Adjust seasoning.

10. Drain the cooked pasta and add the spinach to the pasta pan followed by the drained pasta, the sauce, and the reserved bacon.  Mix well to wilt the spinach.

11. Plate and add more cheese on top and garnish with buttered breadcrumbs if desired (we didn't).

The Verdict:

We all thought it was fantastic and it will definitely be made again but with shaped pasta.  The grape tomatoes and uncooked spinach worked very well and the spinach was just the way Bev liked it.  Thanks Claudia for a delicious supper.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

2/12/21 meal date