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

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast, cut into bite-sized pieces
• 6 strips of bacon, chopped
• 4 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 12 ounces pasta of your choice (e.g., fettuccine, penne)
• Optional: Fresh basil for garnish

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through. Remove chicken from the skillet and set aside.
3. In the same skillet, add chopped bacon and cook until crispy. Remove bacon and set aside, leaving the bacon grease in the skillet.
4. Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
5. Add cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.
6. Stir in the fresh spinach, and cook until wilted.
7. Reduce the heat to low, and pour in the heavy cream. Stir in the Parmesan cheese, and season with salt and pepper to taste. Let the sauce simmer until it thickens slightly.
8. Add the cooked chicken and bacon back into the skillet, and stir to combine.
9. Add the cooked pasta to the skillet and toss until everything is well coated in the sauce.
10. Serve hot, garnished with fresh basil if desired.

Tips and Variations

• For a lighter version, substitute half of the heavy cream with chicken broth.
• Add red pepper flakes for a spicy kick.
• Use sun-dried tomatoes for a more intense tomato flavor.
• For a vegetarian option, omit the chicken and bacon and add mushrooms or bell peppers instead.