Chicken Spaghetti With Bacon Recipes

HEARTY TUSCAN CHICKEN PASTA

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
• Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice.
• Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Pour off half of fat from skillet.
• Add garlic, tomatoes, and spinach to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer 5 minutes.
• Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)
• Garnish with basil before serving.

CHICKEN & BACON PASTA

Steps:

• Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.