Main Dishes

Chicken, Bacon & Artichoke Pasta with Creamy Garlic Sauce


Love this recipe

12oz penne pasta, dry
1/4lb bacon (4 slices,) chopped
1lb chicken breasts, chopped
salt and pepper
1 can quartered artichoke hearts, drained and chopped
1/4 cup julienned sun-dried tomatoes
5oz fresh spinach

For the Creamy Garlic Sauce:
2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 cloves garlic, minced
1/4 cup flour
1-1/2 cups milk (I used 2%)
1-1/2 cups chicken broth
salt and pepper
3/4 cup grated parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Cook pasta in a large pot of salted, boiling water until al dente. Drain then set aside. Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate then discard all but 1 teaspoon bacon grease. Add chicken to the skillet then season with salt and pepper and saute until no longer pink. Add artichoke hearts and sun-dried tomatoes then saute until warmed through, 3-4 minutes. Add spinach then flip with tongs until wilted, 1-2 minutes. Meanwhile melt butter in extra virgin olive oil in a skillet or saucepan over medium heat. Add garlic then saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly stream in milk and chicken broth, whisking to avoid lumps. Season with salt and pepper then switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes. Remove from heat then stir in parmesan cheese, Italian seasoning, and garlic powder. Combine pasta, chicken and artichoke mixture, sauce, and bacon then scoop and serve.


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