Chicken Bacon Spinach Pasta

One-Pan Chicken Bacon Spinach Pasta


Prep Time: 15 minutes


Cook Time: 15 minutes


Total Time: 30 minutes


Servings: 4 servings


Ingredients


3 tablespoons extra virgin olive oil, divided


1 pound boneless skinless chicken breasts, cut into 1-inch pieces


1 teaspoon Italian seasoning


salt and freshly ground pepper, to taste


1 cup onion, diced


1 teaspoon garlic, minced


2-1/2 cups low sodium chicken broth


1 (14.5 oz) can fire roasted diced tomatoes


8 ounces penne pasta, uncooked, approximately 2-1/2 cups


1/2 teaspoon crushed red pepper, or to taste


6 bacon strips cooked, drained and chopped


1/2 cup half and half


1 cup mozzarella cheese, shredded


5 ounces fresh baby spinach


1/4 cup grated Parmesan cheese


Directions


   In a large deep skillet, heat 2 tablespoons olive oil over medium heat.  Season the chicken with Italian seasoning, a pinch of salt and black pepper. Add the chicken to the pan and cook, stirring frequently, for 3 or 4 minutes or until chicken is completely cooked through and no longer pink.  Transfer the chicken to a plate and cover to keep warm.


   Add the remaining oil to the pan and add the onions. Cook for 2 or 3 minutes, until softened and lightly browned. Add the garlic and cook for a minute, or until fragrant. Add the broth, tomatoes, pasta, crushed red pepper, salt and pepper and stir to combine. Stir in the chicken and cooked bacon and bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes.


   Stir in the half and half and mozzarella and simmer for minute or two until warmed through and the cheese has melted. Remove the skillet from the heat and stir in the fresh spinach until it wilts from the heat of the pasta. Top with Parmesan and serve.


Nutrition Info:


Calories: 598 kcal, Carbohydrates: 49 g, Protein: 43 g, Fat: 24 g , Saturated Fat: 9 g, Cholesterol: 110 mg, Sodium: 886 mg, Potassium: 787 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 450 IU, Vitamin C: 13.8 mg, Calcium: 286 mg, Iron: 2.1 mg


The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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