I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, March 1, 2017

Creamy Parmesan Chicken Pasta

A nice quick comfort food.   It  is one of my favorite pasta dishes.  I like to have some warm french bread with it.  If you don't want to take the time to roast your garlic and tomatoes, you can just minced garlic and cherry tomatoes in when you put the spinach in.   I just like the taste better when it's roasted.

(serves 4-6)

*1/2 pound bacon
*1 pound chicken breasts, sliced rather thin
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*3 teaspoons Italian seasoning
*1 teaspoon paprika
*1/8 teaspoon red pepper flakes
*1 tablespoon roasted garlic
*1 (10 ounce) cherry tomatoes, roasted
*2 cups fresh spinach
*1 1/2 cups heavy cream
*2 cups freshly grated parmesan cheese
*2 1/4 cups mini penne (uncooked)

~Cook penne in boiling as directed on box (about 7 minutes).
~Drain and set aside.
~In a large skillet over medium heat, cook bacon until done and crisp.
~Remove from pan and drain on paper towel.
~Once the bacon as cooled, chopped it into bite size pieces.
~Drain grease from pan, leaving bout 3 tablespoons in pan.
~Season chicken with salt, pepper, paprika, red pepper flakes and Italian seasoning.
~Cook chicken in skillet,  flipping when half way done.  Cook until no longer pink (about 4-5 minutes per side).
~Remove chicken from skillet and set aside.
~Add spinach, roasted tomatoes and roasted garlic.
~Cover and cook until the spinach is wilted.
~Add heavy cream and bring to a low simmer.
~Cook until sauce is thickened.
~Add parmesan cheese.
~Stir until the cheese has melted.
~Add cooked pasta, chicken and bacon, a mix well.
~Remove from heat and allow to sit for 5-8 minutes before serving

I roast the garlic and tomatoes at the same time.

*Roasted garlic:
Preheat oven to 400 degrees.
Using a sharp knife, cut 1/4 inch from he top (thin end) of the cloves (exposing the individual cloves).
Drizzle a couple teaspoons olive oil over cut end of garlic.
Wrap in aluminum foil.
Place on a baking dish and bake for 30 minutes, or until garlic is tender.
Allow garlic to cool and then squeeze out roasted garlic.

*Roasted tomatoes:
Preheat oven to 400 degrees.
Place tomatoes on cookie sheet.
Drizzle with a little olive oil.
Sprinkle lightly with salt.
Bake for 20 minutes.

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