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Pasta With Chicken and Bacon

Pasta With Chicken and Bacon
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Serves 4| Hands-On Time: | Total Time:


  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).
By August, 2011

Nutritional Information

  • Per Serving
  • Calories 629Calories From Fat 141
  • Fat 16g
  • Sat Fat 5g
  • Cholesterol 111mg
  • Sodium 375mg
  • Protein 51g
  • Carbohydrate 70g
  • Sugar 5g
  • Fiber 5g
  • Iron 5mg
  • Calcium 65mg
What does this mean? See Nutrition 101 .

Quick Tip

Any shape pasta will work with this recipe. Try penne, capanelle, cavatelli, or gemelli.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.