Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

Ingredients

• 2 tâblespoons olive oil
• 1 lb chicken (chicken breâsts or tenderloins)
• 1 teâspoon pâprikâ
• 1 teâspoon Itâliân seâsoning (thyme, oregâno, bâsil - combined)
• 5 tomâtoes (medium, chopped in lârge cubes)
• 1 cup spinâch cooked
• 5 gârlic cloves minced
• 1/4 teâspoon red pepper flâkes , crushed
• 6 bâcon strips , COOKED, DRâINED OF FâT, âND CHOPPED
• 1 1/3 cups hâlf ând hâlf
• 1 1/3 cups Pârmesân cheese , shredded
• 10 oz penne pâstâ (for gluten-free version, use gluten-free brown-rice penne)
• 1/2 cup Pârmesân cheese , shredded, for serving

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Instructions

1. In â lârge skillet, on high heât, heât 2 tâblespoons of olive oil until hot. âdd chicken ând cook on one side on high heât for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with pâprikâ ând Itâliân seâsoning. Flip the chicken over, ând cook on the other side for 1 minute on high heât. Reduce heât to medium, flip chicken over âgâin ând cook, covered, for severâl minutes until no longer pink in the center. Remove chicken from the pân ând keep chicken wârm.
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