Ingredients
° 6 slices of bacon
° 2 tablespoons olive oil
•1 pound skinless chicken (large as chicken breasts)
° salt and pepper
° 1 teaspoon garlic powder
° 1 tablespoon butter
•3 garlic cloves (chopped)
•4 small tomatoes (cut into cubes)
•2 cups spinach
° 1 1/2 teaspoon paprika
° 1 teaspoon Italian seasoning (more, if desired)
° 1/4 teaspoon ground red pepper flakes
° 1/2 teaspoon salt
° 1.5 cups thick cream
•1 cup grated Parmesan cheese (more for garnish)
+ pasta:
° 10 oz. penne pasta
° 2 tablespoons chopped parsley
instructions
Bacon: Add bacon slices to the skillet and cook until tender. Transfer the cooked bacon to a serving plate lined with paper towels. Cut into 1 inch pieces
Chicken: Pat the chicken dry with paper towels and season with salt, pepper and garlic. Sit aside.
Heat the olive oil in a large deep frying pan. Add chicken breasts and cook on each side over medium-high heat for 4 minutes per side (for 8 minutes total) until golden brown. If the chicken is still pink in the middle, reduce the heat to medium and cook, covered, for several minutes until the pink in the center is no longer pink. Remove chicken from skillet and cut into strips.
Add the butter to the hot skillet and once it melts add the minced garlic and cook for 1-2 minutes until fragrant.
Add the tomatoes and cook for 3 minutes over medium-high heat until the tomatoes release their juice. Add fresh spinach and cook until wilted.
Reduce heat and season with paprika, Italian seasoning, ground red pepper flakes, and salt. flip over.
Then add the thick cream and slowly add the Parmesan – until the cheese melts and the sauce becomes creamy.
