Lisa’s Tuscan Chicken Pasta

Lisa’s Tuscan Chicken Pasta
  • 1 package . vermicelli noodles
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • freshly ground black pepper
  • 6 slices bacon
  • 2 cloves garlic
  • 1 package mushrooms sliced
  • 2 c. diced tomatoes (canned or fresh)
  • 3 c. baby spinach
  • 1 c. heavy cream
  • 1tsp basil
  • ½ cup fresh grated Parmesan cheese plus some for garnish
  1. In a large pot of salted boiling water, cook vermicelli according to package directions until al dente. Drain and reserve 1 cup pasta water.
  2. Meanwhile, in a large skillet over medium-high heat, cook bacon till crisp, set aside.
  3. Season chicken with salt and pepper and cook until cooked through, in the bacon grease, 6 minutes per side.
  4. Transfer to a cutting board and slice into cubes. In the same frying pan, add garlic, mushrooms, tomatoes, spinach and season with salt and pepper and basil. Add heavy cream and 1 cup pasta water and let simmer, then add vermicelli and cheese and toss until fully coated.
  5. Add chicken and bacon and toss, then garnish with more cheese and serve.
  6. Enjoy

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