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

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Title : Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce
link : Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

Ingrédiénts
  • 2 tabléspoons olivé oil
  • 1 lb chickén (chickén bréasts or téndérloins)
  • 1 téaspoon paprika
  • 1 téaspoon Italian séasoning (thymé, orégano, basil - combinéd)
  • 5 tomatoés (médium, choppéd in largé cubés)
  • 1 cup spinach cookéd
  • 5 garlic clovés mincéd
  • 1/4 téaspoon réd péppér flakés , crushéd
  • 6 bacon strips , COOKÉD, DRAINÉD OF FAT, AND CHOPPÉD
  • 1 1/3 cups half and half
  • 1 1/3 cups Parmésan chéésé , shréddéd
  • 10 oz pénné pasta (for glutén-fréé vérsion, usé glutén-fréé brown-ricé pénné)
  • 1/2 cup Parmésan chéésé , shréddéd, for sérving

Instructions
  1. In a largé skillét, on high héat, héat 2 tabléspoons of olivé oil until hot. Add chickén and cook on oné sidé on high héat for 1 minuté. Whilé it cooks, sprinklé thé uncookéd sidés of thé chickén with paprika and Italian séasoning. Flip thé chickén ovér, and cook on thé othér sidé for 1 minuté on high héat. Réducé héat to médium, flip chickén ovér again and cook, covéréd, for sévéral minutés until no longér pink in thé céntér. Rémové chickén from thé pan and kéép chickén warm.
  2. To thé samé pan (but without chickén), add choppéd tomatoés, spinach, garlic, crushéd réd péppér, 1/3 of thé chickén (slicéd into small strips) and half thé bacon (alréady cookéd and drainéd of fat). Mix évérything.
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