Creamy chicken, bacon and spinach pasta

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When it comes to weekday meals, like many people I tend to find myself coming home from work, opening the fridge and wondering what on earth I’m going to make that will make everyone happy. This recipe is the result of a little fridge rummaging. It’s creamy, filling, delicious and it just so happens to contain two of your five a day. Which  means it’s healthy, right?

Creamy chicken, bacon and spinach pasta
Enough for four hungry people

Penne pasta (I’m not going to tell you how much! Only you know how much pasta you and your family can eat in one sitting. I used around half a bag. I don’t do measuring)
One tablespoon garlic infused oil
4-5 large chicken breasts, cut into strips
One tsp paprika
One tsp Italian herb seasoning
About 5-6 rashers bacon, cut into small pieces and rind removed OR small packet of cubed pancetta
A good handful of cherry tomatoes, halved or 3-4 large tomatoes, chopped
1 250ml tub of creme fraiche
About half a large packet of spinach leaves
Parmesan cheese, grated
Salt and pepper

Place a large pot of water on the hob to boil. Heat the garlic oil in a large pan, then add the chicken pieces. Sprinkle over the Italian seasoning and paprika. Cook until the chicken is golden and cooked through. In the meantime cook your pasta and when ready, drain but keep back a small cup of the cooking water in case you need it to thin down the sauce.

When the chicken is cooked, remove from the pan and add the bacon, cook until starting to crisp around the edges. Remove bacon from the pan. Throw in your tomatoes with a pinch of sugar and the creme fraiche. Cook until the sauce is bubbling, about 30 seconds. Add the spinach and once it has wilted, remove from the heat.

Throw your pasta into the sauce and add the cooked chicken and bacon. Grate in some parmesan, add salt and pepper place back on the heat and stir. Add some of the cooking water if the sauce is a little too thick. Let it bubble for a couple of minutes, remove from the heat and serve.

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