I 14.5 oz. can diced tomatoesdrained (I used Hunt's Fire Roasted)
2 1/2cupsfresh spinachvery coarsely chopped
3-5garlic cloves minceddepending on your preference for garlic
1/4teaspooncrushed red pepper flakesor more if you prefer additional heat
6slicesthick cut cooked baconchopped
1 1/3cupshalf & half or heavy creamsee notes
1 - 1 1/3cupsshredded (not grated) Parmesan cheese see notes
10ozpastabow tie, penne or whatever you prefer
1/2cupParmesan cheeseshredded, for serving
Instructions
Season both sides of chicken with paprika, Italian seasoning and salt. Add oil to a large skillet, on medium-high heat. Add chicken and brown for about 3-4 minutes, turning once. Reduce heat to medium-low, cover, and cook for several minutes until no longer pink in the center. Remove chicken from skillet and keep warm. Do not wipe out skillet.
Bring a large pot of water to boil, add pasta and cook according to instructions. Drain the pasta.
While pasta is cooking, add drained chopped tomatoes, spinach, garlic, crushed red pepper and half the bacon to the pan used to cook the chicken. Mix everything.
Add cream or half and half and bring to boil. Add shredded Parmesan cheese, then immediately reduce to simmer and stir until the cheese melts and thickens the sauce, about 1-2 minutes. Immediately remove from heat. Season with more crushed red pepper and salt, if desired.
Slice chicken into thin strips. Add pasta and sliced chicken into skillet and mix well. Serve pasta topped with remaining bacon and shredded Parmesan cheese. Enjoy!
Notes
If using half & half, you will need about 1 1/3 cup of Parmesan to thicken the sauce. If using heavy whipping cream, 1 cup of Parmesan should be enough.