Chicken, bacon and spinach pasta in garlic cream sauce

By Faeza
03 October 2016



¦ 250g penne pasta

¦ 45ml (3 tablespoons) olive


¦ 500g chicken breasts (about

four), cut into strips

¦ 5ml (1 teaspoon) paprika

¦ 5ml (1 teaspoon) dry thyme,

oregano or basil

¦ 5 medium tomatoes, peeled

and chopped

¦ 500ml (2 cups) baby spinach,


¦ 3 garlic cloves, crushed

¦ 3ml (½ teaspoon) chilli flakes

¦ 250g streaky bacon,

chopped and fried

¦ 250ml (1 cup) cream

¦ 375ml (1 ½ cups) Parmesan

cheese, grated


Bring a large pot of water to boil, add pasta and cook according to instructions on packet.

Drain and rinse with cold water, drizzle with a little oil and set aside.

In a large saucepan, heat olive oil until hot.

Add chicken breasts, season with paprika and herbs and cook on high heat for 2 minutes.

Reduce heat to medium, cook covered for about 20 minutes or until almost cooked through.

Remove and set aside.In the same pan, add chopped tomatoes, spinach, garlic, chilli flakes and cooked bacon.

Mix chicken into sauce together with the cooked pasta.

Add cream and 1 cup Parmesan cheese, reduce heat, simmer gently for about five minutes,

stirring constantly until the cheese melts and the sauce is creamy.

Remove from heat.

Check seasoning.

Serve sprinkled with remaining ½ cup grated Parmesan cheese.