Tuscan Chicken Pasta

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

12 oz. spaghetti

1 tbsp. extra-virgin olive oil

3 boneless, skinless chicken breasts (about 1 1/4 pounds)

Kosher salt

Freshly ground black pepper

6 slices bacon

2 cloves garlic

2 c. cherry tomatoes, halved

1/2 c. heavy cream

1/3 c. freshly grated Parmesan

3 c. packed baby spinach

Freshly torn basil, for garnish

Directions

Preheat oven to 350°, rack in the middle position.

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.

Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden on both sides, about 5 minutes per side. Remove to a metal baking sheet.

Transfer to oven and roast until cooked through, 5-10 minutes more. Let rest 10 minutes, then thinly slice.

Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop.

Add garlic and tomatoes to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer until slightly reduced, about 3 minutes. Add spinach and cook until wilted, 1 minute more.

Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)

Garnish with basil before serving.

Nutrition

• Calories: 859
• Total Fat: 39 g
• Saturated Fat: 16 g
• Trans Fat: 0 g
• Cholesterol: 174 mg
• Sodium: 962 mg
• Total Carbohydrate: 65 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 55 g