I don’t make a lot of pasta dishes, as they tend to be laden with lots of tomato heavy sauces that give me terrible heart burn. This one has just the right amount to be delicious and not painful. The liquid smoke adds the perfect hint of smokiness in addition to the bacon.
- 1 Chicken breast, cut into bite size pieces
- 1 large tomato, chopped
- 3 cloves garlic, minced
- 3 Tbsp. sun dried tomatoes, chopped
- 1 small onion, diced
- 2 C. spinach, torn into pieces
- 1/2 C. grated parmesan cheese
- 2 C. heavy cream
- 1 tsp. liquid smoke
- 1 tsp. smoked paprika
- 1 Tbsp. flour (if needed)
- 6 strips bacon, cooked and chopped, grease reserved
- salt and pepper to taste
- 6 Tbsp. chopped parsley
- 1 Tbsp. olive oil
- 1 pkg. penne pasta
Cook pasta according to package directions.
Add 1 Tbsp. olive oil to the hot bacon grease and cook chicken for about 8 minutes. Remove from pan and set aside.
Add garlic and onion to pan (add more olive oil if needed) and cook until soft.
Add tomatoes, spinach, liquid smoke, smoked paprika, and chopped bacon back into the pan. Cook until spinach is wilted.
Slowly add cream, stirring, until heated through and thickened, adding flour if needed to get the right thickness.
Add cheese and parsley, stir to combine. Taste and add salt and pepper to taste. Mix with pasta and serve.
I served this with roasted broccoli, onion, and garlic tossed lightly in olive oil and crusty bread topped with my Roasted Garlic Chipotle Butter.