Chicken, pasta, dried cranberries, hickory smoked bacon and fresh spinach in a Parmesan cream sauce. I was inspired to create this recipe after dining in a local restaurant. I love how the sweet and tart cranberries compliment the hickory smoked bacon. The addition of spinach makes this dish colorful as well as tasty. Easy to prepare, and ready in 30 minutes.
Chicken Penne in Garlic-Parmesan Cream Sauce
1 (12-oz.) package penne pasta
1-1/2 pounds boneless, skinless chicken breasts cut into ½-inch wide strips
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan Cheese
1/4 cup Ready to Serve Hickory Smoke Flavored Real Bacon Bits
1/2 cup dried cranberries
6 cups fresh baby spinach leaves
Prepare pasta according to package directions al dente; drain.
Meanwhile, season chicken with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until hot. Add chicken, cook 4 to 5 minutes, stirring occasionally, until chicken turns white. Stir in garlic, cook 1 minute. Stir in cream; reduce heat to low and simmer 5 minutes.
Stir in Parmesan cheese, bacon, and cranberries. Add cooked penne and spinach; toss to coat. Cook 1 minute, stirring constantly, until penne is thoroughly heated. Transfer mixture to large serving platter. Garnish with additional cheese and serve with rustic loaf of crusty bread if desired. Serves 4 to 6.
An original recipe from your Simple Cook