Ingredients

The following ingredients have 4 Servings
  • 12-oz. orecchiette pasta
  • 6 slices bacon, (chopped)
  • 1 1/2 lbs. boneless, skinless chicken breast
  • 1/3 cup all-purpose flour
  • kosher salt and pepper, (to taste)
  • 2 garlic cloves, (minced)
  • 2/3 cup sun-dried tomatoes
  • 3 cups baby spinach, (stems trimmed)
  • 1 cup low sodium chicken broth
  • 1 tsp. dried thyme leaves
  • 2 Tbsp. butter
  • 3/4 cup heavy cream
  • 1/3 cup freshly grated Parmesan cheese

Instruction

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain. Set aside.
  • In a large skillet over medium-high heat, cook bacon until crispy. Remove with a slotted spoon to a paper towel-lined plate. Set aside. Reserve bacon grease in skillet.
  • Coat chicken breasts in flour and sprinkle with salt and pepper. Cook chicken in skillet over medium-high heat until lightly browned on each side and no longer pink inside. Remove to plate and slice into thin strips and set aside.
  • Add the garlic to the skillet and cook for one minute, stirring constantly. Add the sun-dried tomatoes and the spinach and cook over medium heat until the spinach is slightly wilted, about 2 minutes. Season with salt and pepper. Add the chicken broth and stir, scraping up any brown bits from the bottom of the pan. Add the thyme leaves, butter, heavy cream and the Parmesan. Simmer for 5-7 minutes. Add the cooked pasta, bacon and sliced chicken and toss until fully coated. Serve immediately with extra Parmesan cheese, if desired.