Spinach, Tomato, Pancetta Pasta In Garlic Cream Sauce

1. 1

   In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.

2. 2

   To the same pan on medium-ish (but without chicken) - ((or if cooking without chicken, add everything mentioned below to pan and saute with olive oil)), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.

3. 3

   Add half and half and bring to boil after tomatoes have cooked down a bit. Turn the sauce off and it will stay hot until the pasta finishes cooking. Then, Season with more crushed red pepper and salt, if needed.

4. 4

   In the mean time bring a large pot of water to boil, add pasta and cook it al dente. Drain the pasta, rinse with cold water and drain again. ((or I like to just scoop the pasta straight into the skillet with the sauce because the extra starchy water helps the sauce stick to the pasta)).

5. 5

   Add pasta to the skillet with the sauce. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips, bacon, and grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.