Chicken Penne Pasta with Bacon and Spinach in Creamy Tomato Sauce

•  6 bacon strips


•  2 tablespoons olive
  oil


•  1 pound boneless and
  skinless chicken (thick in size, such as chicken breasts)


•  salt and pepper


•  1 teaspoon garlic
  powder


•  1 tablespoon butter


•  3 garlic cloves
  (minced)


•  4 small tomatoes
  (diced)


•  2 cups spinach


•  1 1/2 teaspoon
  paprika


•  1 teaspoon Italian
  seasoning (more, if desired)


•  1/4 teaspoon crushed
  red pepper flakes


•  1/2 teaspoon salt


•  1.5 cup heavy cream


•  1 cup Parmesan cheese
  shredded (more for garnish)

•  10 oz. penne pasta


•  2 tablespoons Parsley
  (chopped) 

1.  BACON: Add bacon
   strips to the skillet and cook until crispy. Transfer cooked bacon to a paper
   towel-lined platter that will absorb extra grease. Chop into 1 inch pieces


2.  CHICKEN: Paper towel
   dry the chicken and season with salt, pepper and garlic powder. Then set aside.  


3.  Heat olive oil in a
   large deep skillet. Add chicken breasts and cook on each side on medium high
   heat for about 4 minutes per side (for a total of 8 minutes) until nicely
   browned. If chicken is still pink in the center, reduce heat to medium and cook
   covered for several minutes until no longer pink in the center. Remove chicken
   from pan and slice it.


4.  Add butter to the hot
   pan and once it melts, add chopped garlic and cook for 1-2 minutes until
   fragrant.


5.  Add tomatoes and cook
   for 3 minutes on high until tomatoes release their juices. Add fresh spinach
   and cook until it wilts.


6.  Season with paprika,
   Italian seasoning, crushed red pepper flakes and salt. Mix.


7.  Next add heavy cream
   and bring the mixture to boil. Reduce to simmer and slowly add Parmesan cheese
   - until the cheese melts and makes the sauce creamy.


8.  PASTA: In the
   meantime bring a large pot of water to boil, add pasta and cook it according to
   instructions. Drain the pasta, but do not rinse.

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