After tucking into a bowl of our Pasta With Chicken and Bacon you’ll likely be thinking about seconds—and wondering why you didn’t come up with this on your own. It’s so simple, incredibly quick to make, and it’s loaded with ingredients that are hard for even picky eaters to hate (hey, they can push the tomatoes to the side if they must). The recipe requires only five ingredients: pasta, bacon, boneless, skinless chicken breasts, grape tomatoes, and baby spinach. That’s it! Though you might be compelled to sprinkle the dish with grated Parmesan, or even toss in a few miniature mozzarella balls.
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
Calories from fat 141
Sat fat 5g
How to Make It
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.
In a large skillet, cook the bacon over medium-high heat until crisp, 5 to 6 minutes; remove and crumble.
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.
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).