Creamy Chicken Penne
for 4 servings
4 slices bacon strip
2 chickens, sliced
salt, to taste
pepper, to taste
2 teaspoons italian seasoning
1 teaspoon paprika
2 cloves garlic, minced
2 cups spinach
4 tomatoes, diced
1 ½ cups cream
1 cup shredded parmesan cheese
½ teaspoon red pepper flakes
10 oz penne pasta, cooked al dente
In a deep skillet, fry the bacon until crispy.
Remove to a paper towel to drain, and chop.
In the same skillet, cook the chicken with salt, pepper, Italian seasoning, and paprika.
Add garlic and cook until soft.
Add spinach and tomatoes, and cook until spinach is wilted.
Add the cream, parmesan, red chili flakes, and bring to a boil.
Add the penne and bacon, and stir until fully coated in sauce.
Serve with fresh parsley, parmesan, and red pepper flakes if desired.
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