Tuscan Chicken Pasta

Method

2. 1

   In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 250ml pasta water.

3. 2

   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.

4. 3

   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.

5. 4

   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.

6. 5

   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.)

7. 6

   Garnish with basil before serving.