Ingredients

The following ingredients have 6 Servings
  • 8 oz. uncooked short pasta, such as bowtie, penne or rotini 
  • 6 slices uncooked bacon, cut into 1-inch pieces
  • 2 medium chicken breasts
  • 1 Tablespoon minced garlic
  • 4 cups fresh spinach leaves
  • 2 Tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 1 cup grated Parmesan cheese
  • 3/4 cup sun-dried tomatoes in oil, drained and thinly sliced

Instruction

  • Bring a large pot of salted water to a boil. Add the pasta and cook it until it is al dente, about 10 minutes. Drain and set it aside.
  • Add the bacon to a heavy-bottomed stock pot set over medium-low heat. Cook the bacon, stirring, until all the fat has rendered. Using a slotted spoon, transfer the bacon pieces to a bowl and set them aside. Leave all drippings in the pot. (If less than 2 tablespoons are in the pot, supplement with butter or olive oil.)
  • Add the chicken breasts and cook on one side for 4 minutes then flip once and cook until cooked through, about 4 more minutes. Remove the chicken to a plate and leave 2 tablespoons drippings in the pot. (If needed, supplement with butter, oil or bacon fat.)
  • Increase the heat to medium. Add the spinach. Cook, stirring, until wilted, about 2 minutes. Add the garlic and cook, stirring, for 1 minute. Sprinkle in the flour and cook, stirring, for 1 minute.
  • Add the heavy cream and sour cream and cook, stirring occasionally, until thickened slightly, about 5 minutes.
  • Stir in the Parmesan cheese, then stir in the pasta.
  • Dice the chicken then add it to the pot, along with the sun-dried tomatoes and reserved bacon. Stir to combine then serve.
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