1 tsp garlic powder
½ tsp salt
3 garlic cloves (minced)
1.5 c heavy crea
2 c spinach
1 tbsp butter
6 bacon strips
4 small tomatoes (diced)
1 ½ tsp paprika
salt and pepper
2 tbsp olive oil
1 c Parmesan cheese shredded (more for garnish)
1 lb. boneless and skinless chicken (thick in size, such as chicken breasts)
1 tsp Italian seasoning (more, if desired)
¼ tsp crushed red pepper flakes
2 tbsp Parsley (chopped)
10 ounces penne pasta
Place a skillet on the stove and turn the heat to medium-high. Add the bacon strips, then cook for a few minutes until crispy. Move them to a plate lined with paper towels to drain any accumulated fat. Chop into small cuts.
Use paper towels to pat dry the chicken pieces, then sprinkle garlic powder, salt, and pepper on top and rub each well to coat.
Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.
Add the chicken into the hot skillet, then sear each side for about 4 minutes or until they turn brown. Move them to a cutting board and slice them into small cuts.
In the same skillet, add butter and allow it to melt. Sauté in the garlic just until aromatic.
Add the tomatoes, then stir and cook for about 3 minutes. Add and wilt the spinach.
Turn the heat down to low, then stir in paprika, crushed red pepper flakes, salt, and Italian seasoning.
Add Parmesan cheese and heavy cream, then stir to combine.
Cook the noodles according to the package instructions. Drain and put them into the skillet with the sauce together with the bacon and chicken. Toss everything to coat. Stir in freshly chopped parsley.
Remove from the heat, then garnish with Parmesan cheese and red pepper flakes.
Serve and enjoy!