ONE POT BACON GARLIC CHICKEN AND SPINACH DINNER
Steps:
- In a large, heavy pan, cook and crisp bacon until well browned.
- Remove bacon from pan, do not drain grease, and set aside and crumble when cool (while chicken is cooking).
- Add chicken thighs to pan (I like to lay them flat to crisp up more and let the fat render).
- Let brown on each side, about 4-6 minutes.
- Remove from pan when browned and set aside (chicken may not be fully cooked, we're just trying to get it well browned at this point.)
- Add 2 tbsp stock to pan, scrape any bits of chicken that stuck to pan with stock with a rubber spatula (don't scrub with metal on a cast iron pan, if using something else metal is ok)
- Add butter to pan, let melt.
- Add garlic to pan, let brown, about 4 minutes. Make sure garlic does not burn.
- Add stock to pan, and then add chicken thighs back in.
- Cook until stock has reduced into a thicker sauce and chicken has reached internal temperature of 165 degrees - about 5 minutes.
- Add spinach, toss with chicken and sauce, and let reduce.
- Sprinkle crumbled bacon over the top.
- When spinach is soft and reduced, remove from heat and serve!
Nutrition Facts : Calories 465 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 138 milligrams cholesterol, Protein 31 grams protein, SaturatedFat 11 grams saturated fat, Sodium 312 grams sodium
CHICKEN BACON SPINACH TORTELLINI BAKE
Use diced rotisserie chicken, frozen spinach, and crumbled bacon to make this delicious and easy dinner. No need to boil the tortellini either. It will cook up beautifully in the oven.
Provided by Angela Allison
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Spray a 9 x 13 inch casserole dish with cooking spray and set aside.
- In a large sauce pan or dutch oven, heat butter over medium heat until melted. Add in garlic and cook for a minute. Whisk in flour and cook until flour is lightly browned, about 2 minutes. Add in milk and salt and increase heat to bring milk to a simmer. Once the milk is simmering, shut off the heat and stir in one cup of mozzarella and the ½ cup of parmesan cheese. Stir until cheese is melted and incorporated into the sauce.
- To the sauce, add in the cooked chicken, spinach, bacon, and uncooked tortellini. Stir to combine.
- Pour the mixture into the baking pan and sprinkle the remaining mozzarella cheese on top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes, or until bubbly.
Nutrition Facts : Calories 559 kcal, Carbohydrate 45 g, Protein 37 g, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 119 mg, Sodium 1070 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
SPINACH-BACON SALAD WITH CHICKEN
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; preheat to 425 degrees F. Cook the bacon in a medium ovenproof nonstick skillet over medium-high heat, turning, until crisp, 8 minutes. Remove to a paper towel lined-plate with a slotted spoon, reserving 1 tablespoon drippings in the skillet. Let cool slightly, then chop.
- Meanwhile, soak the shallots in the vinegar in a small bowl. Puree the avocado, buttermilk, tarragon and 1/2 teaspoon salt in a blender; set aside.
- Season the chicken with salt and pepper. Heat the reserved bacon drippings in the skillet over medium-high heat. Add the chicken and cook until browned, about 2 1/2 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, 6 to 8 minutes. Transfer the chicken to a cutting board; chop.
- Combine the spinach, grapes and the shallots in vinegar in a large bowl. Add the avocado dressing and toss to coat; season with salt and pepper. Top each serving of salad with chicken, bacon and pepitas.
Nutrition Facts : Calories 440 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 105 milligrams, Sodium 660 milligrams, Carbohydrate 29 grams, Fiber 7 grams, Protein 40 grams
CHICKEN, BACON AND SPINACH SALAD
My husband think's he has died and gone to heaven with all the tasty morsels I have been serving up during this contest. I think this salad is a perfect combination of sweet and savoury with an appealing crunch! Quick easy and impressive.
Provided by MarieRynr
Categories Asian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brush the chicken breasts with a little oil and cook in a hot pan for 5 minutes on each side, until the chicken is cooked through, without overcooking
- Remove the chicken and set aside
- Cook the bacon until crisp in the same pan
- slice the chicken into thin strips and roughly chop the bacon
- Toss together the chicken, bacon, spinach, sprouts, red pepper, raisins, cashews, red onion and noodles
- Whisk the dressing ingredients in a small saucepan and warm gently to dissolve honey
- Drizzle the dressing over the salad and serve
CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE
Make the popular Italian-American pasta dish, chicken alfredo. We've used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too
Provided by Cassie Best
Categories Dinner, Supper
Time 1h45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.9 milligram of sodium
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CREAMY BALSAMIC SPINACH BACON MUSHROOM CHICKEN
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- Cut the bacon into small pieces (I do this with kitchen shears). Fry it over medium-high heat in a deep skillet until crispy. Take it out of the pan and set it aside on a plate. Leave about 2 tablespoons of the bacon fat in the pan.
- Cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and pepper and coat them in flour on all sides.
- Cook the chicken for 4-5 minutes/side until golden and take it out of the pan (ok to put it on the same plate as the bacon).
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