TUSCAN CHICKEN

Lisa’s Tuscan Chicken Pasta

What you need is:
1 package . vermicelli noodles
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
freshly ground black pepper
6 slices bacon
2 cloves garlic

1 package mushrooms sliced
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1 c. heavy cream
1tsp basil

½ cup fresh grated Parmesan cheese plus some for garnish

DIRECTIONS
In a large pot of salted boiling water, cook vermicelli according to package directions until al dente. Drain and reserve 1 cup pasta water. Meanwhile, in a large skillet over medium-high heat, cook bacon till crisp, set aside. Season chicken with salt and pepper and cook until cooked through, in the bacon grease, 6 minutes per side. Transfer to a cutting board and slice into cubes. In the same frying pan, add garlic, mushrooms, tomatoes, spinach and season with salt and pepper and basil. Add heavy cream and 1 cup pasta water and let simmer, then add vermicelli and cheese and toss until fully coated. Add chicken and bacon and toss, then garnish with more cheese and serve.

Enjoy

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