Tuscan Chicken Pasta
INGREDIENTS
16 ozs Angel Hair pasta
2 tbsp Extra-Virgin Olive Oil
3 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 tsp Salt
1/2 tsp ground black pepper
12 ozs Bacon
3 cloves garlic
3 c diced tomatoes (fresh or canned)
4 c baby spinach
2/3 c heavy cream
1/2 c freshly grated Parmesan
Freshly torn basil, for garnish
DIRECTIONS
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.
Combine cooked pasta and skillet 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.
