12 oz. spaghetti or angel hair (I used mini-bow ties and a bit more pasta than suggested)
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts (Or a rotisserie)
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned - drained)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. grated Parmesan
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and reserve 1 cup pasta water.
Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through, 4 minutes per side. Transfer to a cutting board and slice into strips. (Skip this step if using rotisserie; just cube chicken)
In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.
Pour off half the bacon fat and to skillet add garlic, tomatoes, and spinach and season with salt and pepper. Add heavy cream, Parmesan, and 1/2 cup pasta water and let simmer, then add spaghetti or angel hair and toss until fully coated.
Ever cook or bake something new and exciting, only to forget about it and never get to make it again? Ever spent an hour sorting through scribbled on papers, trying to find that certain recipe? Ever forced yourself to turn off Food Network because your shopping list is already WAY too long? Or opened your kitchen cupboard to be greeted by an avalanche of cookbooks, pamphlets, and index cards?
This is the journey of a woman who loves to cook, bake, and try something new. Here is where I hope to get organized. Here is where I hope to become skilled. My adventures don't always work out (just ask the hubby), but they sure are fun!