Ingredients:
12 ounces rigatoni
6 slices bacon
6 ounce boneless, skinless chicken breasts, cut into 1-inch pieces
5 ounces baby spinach
1 pint grape tomatoes
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How To Make:
1. Cook rigatoni according to the package directions. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
2. In a large skillet, cook the bacon over medium-high heat until crisp, about 5 to 6 minutes, then remove and crumble.
3. Add the chicken to the bacon drippings in the skillet and cook over medium-heat, turning, until cooked through.
4. Add the tomatoes and cook, tossing, until beginning to soften.
5. Add the chicken mixture, spinach, bacon, and 1/4 cup of the reserved pasta water to the pasta and toss to combine.
6. Serve.
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