Creamy Chicken With Mushrooms, Bacon and Pasta

 

Ingredients

235 grams pasta such as conchiglie

1/2 lb bacon, cut in small stripes 

500 gr chicken breast, cut into bite-size strips

Salt and pepper

Chicken seasoning

1 large package of mushrooms, cut into thick slices

6 cloves of garlic, minced

1/2 teaspoon red pepper flakes

1/2 cup white wine

1 teaspoon Knorr granulated bouillon 

1 tablespoon fresh chopped parsley

1 teaspoon dry thyme

1 pint of heavy cream

1 12-oz can of tomato sauce

1 bag of baby spinach

Directions

1. Fill a pot with cold water and add 1 tablespoon of salt. Bring to a rolling boil and add the pasta.To prevent the spaghetti from sticking together, make sure you use enough water, cook it at a rolling boil, and stir the spaghetti occasionally during cooking. Cook it until it has the firm slightly chewy texture known as al dente (Italian for "to the tooth"). Test near the end of cooking time by giving it a taste. Drain and set aside. 

2. Generously season chicken with salt, pepper, and chicken seasoning. Set aside.

3. Sauté bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer cooked bacon to a paper towel-lined plate to soak up some of the fat. Then set bacon aside.

4. In the same skillet, melt the butter. Add the mushrooms, drizzle with oil and scrape up any bacon bits from the bottom of the pan with a wooden spatula. Fry the mushrooms for 4-5 minutes until browned and set aside. 

5. Reduce the temperature to medium and lightly sautee the garlic until aromatic. Add wine, water and granulated chicken bouillon, and herbs. Reduce the heat to low. Simmer the sauce until it has been reduced by half. Add the tomato sauce and heavy cream. Add the pasta, mushrooms, and chicken and cook until the chicken reaches an internal temperature of 165 degrees. Add the bacon and spinach and give everything a good stir to combine. Serve immediately. 

Inspiration