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Chicken, Spinach, Tomatoes in Garlic Cream Pasta Sauce
Irene MullerIrene Muller

Chicken, Spinach, Tomatoes in Garlic Cream Pasta Sauce

5 from 2 votes
Who can resist a Garlic Cream Pasta Sauce? Its richness is simply perfect when accompanied with chicken, spinach and tomatoes.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian, Mediterranean
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 500 g chicken chicken breasts sliced thinly
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 5 tomatoes medium, chopped in large cubes
  • 1 cup baby spinach washed
  • 5 cloves of garlic minced
  • ½ red pepper depicted and sliced
  • 250 g bacon strips sliced and braised
  • 300 g full cream milk
  • 300 g cream
  • 250 g hard cheese shredded
  • 1 packet pasta of your choice
  • 250 g Parmesan cheese shredded for serving

Method
 

  1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute.
  2. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over and cook on the other side for 1 minute on high heat.
  3. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the centre.
  4. Remove chicken from the pan and keep chicken warm.
  5. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, red pepper, ⅓ of the chicken and half the bacon (already cooked and drained). Mix everything.
  6. Add milk and cream, when boiling, add shredded hard cheese, immediately re-duce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat.
  7. Season with more crushed red pepper and salt, if needed.
  8. In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions.
  9. Drain the pasta, rinse with cold water and drain again.
  10. Add pasta to the skillet with the sauce. Add the remaining half of the bacon.  Season with more salt if necessary. Slice the remaining ⅔ of chicken into thinner strips if needed.
  11. Top the pasta with chicken strips and shredded Parmesan cheese.