Pasta With Chicken and Bacon

Pasta With Chicken and Bacon
David Prince
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preparation
10
minutes
cooking
25
minutes
Serves 4

Ingredients

12
ounces
rigatoni
6
slices bacon
4
6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
1
pint
grape tomatoes
5
ounces
baby spinach

Directions

  1. Cook 12 ounces rigatoni according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
  2. In a large skillet, cook the bacon over medium-high heat until crisp, 5 to 6 minutes; remove and crumble.
  3. Add the chicken to the bacon drippings in the skillet and cook over medium-heat, turning, until cooked through, 3 to 4 minutes. Add the tomatoes and cook, tossing, until beginning to soften, 1 to 2 minutes.
  4. Add the chicken mixture, spinach, bacon, and ¼ cup of the reserved pasta water to the pasta and toss to combine (add more water if pasta seems dry).

 

Charlyne Mattox
July 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 141
  • Fat 16 g
  • Sat Fat 5 g
  • Cholesterol 111 mg
  • Sodium 375 mg
  • Protein 51 g
  • Carbohydrate 70 g
  • Sugar 5 g
  • Fiber 5 g
  • Iron 5 mg
  • Calcium 65 mg
What does this mean? See Nutrition 101.

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