stephgigliotti | Jupiter Shop

2 servings

⅓ pound skinless chicken breast, cut into bite size pieces 1-2 chicken breasts

¼ pound thick cut bacon how much do you love bacon? Add that much to the recipe

⅓ pint grape or cherry tomatoes

1 cups baby spinach leaves

⅓ pound farfalle pasta or short cut pasta

⅓ tsp salt

⅕ tsp black pepper

⅓ tsp onion powder

2 ⅔ ounces cream cheese, room temperature

Cut the bacon into large chunks. Cut the chicken into bite sized pieces.
Bring a large pot of salted water to a boil.
In a large, heavy bottom pot, such as a Dutch oven, over medium high heat add the chopped bacon. Cook until crispy. Remove the cooked bacon with a slotted spoon and put on a plate lined with paper towels to drain. Set aside for later.
To the same pot add the chicken. Season with salt, pepper, and onion powder. Cook through and remove the chicken to the bacon plate.
While the chicken is cooking add the pasta to the water and cook until al dente, 9-11 minutes. Reserve 1 cup of the pasta water for the sauce. Drain the pasta.
Add the tomatoes to the Dutch oven and season with more salt and pepper to taste. Cook 3 minutes until they start to brown and burst.
Cube the cream cheese and add in with the tomatoes. Add 1/2 cup of the pasta water and stir until the cream cheese melts and becomes saucy. Add the spinach and stir 1-2 minutes until wilted. Add back in the chicken and bacon and the pasta and stir to combine.
If the sauce is too thick add the reserved pasta water a little at a time until it's the right consistency. Add more salt and pepper to taste, if desired.

BLT Pasta with Chicken