Chicken Bacon Spinach Pasta Food

CREAMY SPINACH CHICKEN PASTA WITH BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• While pasta is cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Set bacon on paper towels to drain.
• Season chicken with garlic powder, salt, and pepper.
• Heat oil in a skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken to a plate.
• Melt butter in the large skillet. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add tomatoes and cook until juices start to release, 3 to 5 minutes. Stir in spinach and cook until wilted, about 3 minutes. Mix in paprika, Italian seasoning, 1/2 teaspoon salt, and pepper flakes. Slowly add cream; bring mixture to a boil. Mix in Parmesan cheese, bacon, chicken, and parsley until well combined. Stir in pasta.

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE

Steps:

• Heat 2 tablespoons of olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken over, and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-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.
• To the same pan (but without chicken), add heavy cream and bring to boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
• To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add 1/3 of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.
• In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions (usually 10 to 15 minutes). Drain the pasta.
• Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining 2/3 of the cooked chicken (sliced into small strips, gently reheated). This is done for presentation purposes.
• When serving, top the pasta with 1/2 cup of shredded Parmesan cheese.

MASCARPONE PASTA WITH CHICKEN, BACON AND SPINACH

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
• Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
• Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
• Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

ONE-POT CHICKEN SPINACH BACON ALFREDO RECIPE BY TASTY

Steps:

• Cook the bacon in a large pot over medium-high heat until crispy.
• Add the chicken and cook until no pink is showing. Remove the chicken.
• Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
• Put the chicken back in, add the milk, then stir.
• Bring the milk to a boil, then add the pasta.
• Stir constantly for about 10 minutes until the pasta is cooked.
• Add the parmesan, then mix until the cheese has melted. Serve!
• Enjoy!

ONE-POT CHICKEN BACON SPINACH PARMESAN PASTA

Steps:

• In a large stockpot, saute bacon over medium-high heat until crisp. Remove with a slotted spoon to a medium bowl.
• Reduce heat to medium. Add chicken to the bacon fat and cook until center is no longer pink. Remove with a slotted spoon to the same bowl as the bacon.
• Saute onion in bacon fat for 1 minute. Add garlic and saute for an additional minute.
• Sprinkle in the flour, dried minced onion, salt, onion powder, garlic powder, parsley, basil, oregano and pepper. Cook and stir for 1 minute.
• Stir in chicken broth, water and milk. Increase heat to medium-high. Bring to a boil. Add pasta. Cook for 9-11 minutes or until al dente, stirring every 1-2 minutes to prevent the pasta from sticking to the bottom.
• Remove from heat and stir in spinach, breaking it up to spread throughout the pasta and sauce. Stir in 1/2 cup Parmesan cheese until it's incorporated. Stir in the bacon and chicken.
• Sprinkle remaining 1/4 cup Parmesan cheese on top. Serve warm.

ONE POT CHICKEN SPINACH BACON PASTA

Steps:

• 1. Cook the bacon in a large pot over medium-high heat until crispy.
• 2. Add the chicken and cook until no pink is showing. Remove the chicken.
• 3. Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
• 4. Put the chicken back in, add the milk, then stir.
• 5. Bring the milk to a boil, then add the pasta.
• 6. Stir constantly for about 10 minutes, until the pasta is cooked.
• 7. Add the Parmesan, then mix until the cheese has melted.
• 8. Serve!

HEARTY TUSCAN CHICKEN PASTA

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
• Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice.
• Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Pour off half of fat from skillet.
• Add garlic, tomatoes, and spinach to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer 5 minutes.
• Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)
• Garnish with basil before serving.

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.