Tuscan Chicken Spaghetti

  • 3 chicken breasts
  • 8 strips uncooked bacon
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 2 tomatoes, chopped
  • spaghetti, cooked, for two people
  • 1 bag spinach
  • salt and pepper
  • 1/2 cup Parmesan, grated
  • a few basil leaves

  1. Fry chicken breasts in olive oil over medium heat for 6 minutes each side. Season with salt and pepper as you go. Set aside.
  2. Add bacon to the same pan and fry until crisp. Remove.
  3. Add garlic to the same pan, fry briefly, then add tomatoes. Cook down for 5 minutes before adding the spinach and cream. Cook until the spinach has mostly wilted.
  4. Cut the chicken and bacon into bite-sized pieces. Add to the pan, then add the Parmesan and basil. Finally add the pasta and a little reserved pasta water as needed for desired thickness.
  5. Toss to coat, top with a little more Parmesan.


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