4 Servings 20 min Cook
3 Cup Pasta
4 Strip Bacon
4 Breast, bone and skin removed Chicken Breast
1 Dash Salt
1 Dash Pepper
4 Tsp Seasoning
1 Tsp Paprika
2 Cloves, minced Garlic
2 Cup Spinach
4 Tomato Roma Tomatoes
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Cup Parmesan Cheese
2 Tbsp Parsley
1 Tsp Crushed Red Pepper Flakes
Prepare pasta as per package directions; drain, rinse, and set aside.
In a deep skillet, fry the bacon until crispy.
Remove to a paper towel to drain and chop.
In the same skillet, cook the chicken with salt, pepper, Italian seasoning, and paprika.
Add garlic and cook until soft.
Add spinach and tomatoes, and cook until spinach is wilted.
Add the cream and parmesan, and bring to a boil.
Add the penne and bacon, and stir until fully coated in sauce.
Serve with fresh parsley, parmesan, and red pepper flakes if desired.
