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Ingredient
Creamy Pesto Bacon Chicken Pasta
Introduce
Chef :
Lance WilsonCreamy Pesto Bacon Chicken Pasta
One pot, and simple for a weeknight. Makes enough for leftovers. Reheat with a splash of milk to keep it creamy.
Ingredient
1 lb
bacon sliced
1/2 tsp
salt
1 tsp
garlic powder
1 tsp
black pepper
9 oz
bag of spinach
2 cups
chicken stock
4 cups
whole milk
1 lb
spaghetti
1/2 cup
pesto
1 cup
shaved parmasan
Cooking instructions
* Step 1
In a large pot or dutch oven over medium heat cook the bacon until beginning to crisp.
* Step 2
Remove the bacon with a slotted spoon and turn the heat up to high. Add the chicken and brown.
* Step 3
Remove the chicken and add to the bacon. Cook off whatever liquid remains in the pot until it's bacon grease again.
* Step 4
Reduce heat to medium and add the onions and cook 2min until starting to show color
* Step 5
Add the salt, pepper, red pepper, and garlic. Cook until stuff begins to brown and stick to the bottom of the pot.
* Step 6
Add the spinach
* Step 7
Cook until the spinach is wilted
* Step 8
Add the stock and cream. Bring to a simmer
* Step 9
Add the noodles and turn heat to low. Cook covered, but continuing to stir the noodles for 10 min.
* Step 10
Add the pesto and parmasan. Stir into the sauce
* Step 11
Add the bacon and chicken and stir into the noodles. Turn the heat off and cover. Clean dishes up while the chicken reheats.
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