Chicken Bacon Spinach Pasta

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

8 ounces uncooked pasta

4 strips bacon (cut into small pieces)

2 medium chicken breasts (cut into bite-size pieces)

1/4 teaspoon garlic powder

Flour, for dredging

1/2 teaspoon Dijon mustard

1 teaspoon lemon juice

3/4 cup chicken broth

1/2 cup heavy/whipping cream

2 cups (packed) baby spinach

Salt & pepper (to taste)

Freshly grated parmesan cheese (to taste)

Directions

Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.

Meanwhile, add the bacon to a skillet and fry it over medium-high heat until it's nice and crispy.

When the bacon is almost done, sprinkle the chicken pieces with the garlic powder and coat them in flour.

Take the bacon out of the skillet and transfer it to a paper towel lined plate. Leave about 1-2 tablespoons of the bacon fat in the pan.

Reduce the heat to medium. Add the chicken to the pan and cook it for a few minutes until it's no longer pink on the outside (don't fully cook through). Transfer the chicken to a plate (the same plate as the bacon is fine).

Add the Dijon mustard, lemon juice, and chicken broth to the skillet. Scrape up any browned bits from the bottom of the pan, and ensure the Dijon mustard has dissolved.

Add the chicken, bacon, and cream to the skillet. Let it cook for around 5 minutes or until the chicken is cooked through. The sauce will thicken a bit.

Stir in the spinach and let it cook for a minute or two until it's wilted. Season with salt & pepper as needed. Drain the pasta and toss with the sauce. Serve with freshly grated parmesan.

Nutrition

• Calories: 553 kcal
• Total Fat: 23 g
• Saturated Fat: 11 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.04 g
• Cholesterol: 121 mg
• Sodium: 471 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 36 g