Tuscan Chicken Pasta
Hearty winter recipe with a beautiful creamy and slightly spicy sauceIngredients
01.
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 250ml pasta water.
02.
Meanwhile, in a large pan over medium-high heat, heat the oil. Season the chicken with the half the paprika and some salt and pepper and cook until golden and no longer pink inside, turning once about 8 minutes per side. Let rest 10 minutes, then thinly slice.
03.
Once the chicken is cooked, using the same pan, cook the bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop. Pour off half of fat from skillet.
04.
To the pan add the garlic, tomatoes, and spinach and cook over medium heat until the spinach is slightly wilted aorund 2 minutes. Season with salt and pepper, then add heavy cream, the rest of the paprika, Parmesan, and 1/2 cup of reserved pasta water. Simmer 5 minutes.
05.
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.)
06.
Garnish with basil before serving.
