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Ingredients
- 1 (12 oz) pkg Penne Pasta
- 1/2 lb Bacon, chopped
- 2 Boneless Skinless Chicken Breasts, cut up
- 2 Tbsp Butter
- 1 Onion, chopped
- 2 Garlic Cloves, minced
- 8 oz White Mushrooms, sliced
- 6 oz Fresh Spinach, chopped
- 1 (4 oz) can Diced Green Chilies With Juice
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 1 (14.5 oz) can Diced Tomatoes
- 1 (14 oz) can Chicken Broth
- 1/2 cup Grated Parmigiano Reggiano Cheese
Details
Servings 1
Preparation time 15mins
Cooking time 45mins
Adapted from italian.betterrecipes.com
Preparation
Step 1
Cook pasta in boiling salted water following package directions. Drain, rinse and set aside. Meanwhile, fry bacon in large skillet until crisp. Remove from pan, cool and crumble. Add chicken to bacon drippings. Stir fry about 4 minutes until no longer pink, then remove from pan.
Heat butter in same skillet. Add onion, garlic, mushrooms and spinach, then cook 3 minutes or until soft, stirring frequently. Add green chilies, basil, oregano, tomatoes, chicken broth, reserved bacon and reserved chicken. Simmer 5 minutes to heat, then stir in 1/4 cup cheese.
Place pasta on plates, then top each serving with chicken mixture and sprinkle with remaining cheese.
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