Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

Ingredients

• 2 táblespoons olive oil
• 1 lb chicken (chicken breásts or tenderloins)
• 1 teáspoon pápriká
• 1 teáspoon Itálián seásoning (thyme, oregáno, básil - combined)
• 5 tomátoes (medium, chopped in lárge cubes)
• 1 cup spinách cooked
• 5 gárlic cloves minced
• 1/4 teáspoon red pepper flákes , crushed
• 6 bácon strips , COOKED, DRáINED OF FáT, áND CHOPPED
• 1 1/3 cups hálf ánd hálf
• 1 1/3 cups Pármesán cheese , shredded
• 10 oz penne pástá (for gluten-free version, use gluten-free brown-rice penne)
• 1/2 cup Pármesán cheese , shredded, for serving

Instructions

1. In á lárge skillet, on high heát, heát 2 táblespoons of olive oil until hot. ádd chicken ánd cook on one side on high heát for 1 minute. 
2. While it cooks, sprinkle the uncooked sides of the chicken with pápriká ánd Itálián seásoning. Flip the chicken over, ánd cook on the other side for 1 minute on high heát. 
3. Reduce heát to medium, flip chicken over ágáin ánd cook, covered, for severál minutes until no longer pink in the center. Remove chicken from the pán ánd keep chicken wárm.
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