Creamy Chicken Bacon Linguine
This is one of those recipes for a day when you need simple, easy to prepare comfort food. This was actually inspired by a Tasty video that I saw. You know those videos on Facebook that you watch and are suddenly hangry? And you decide you need pasta rightthissecond? Yeah, this was it for me.
This is almost a one pot situation, I cooked the bacon in a separate pan to save a little time. You could cook this all in one pot if you wanted to. The milk coats the noodles to make an indulgent but not so heavy sauce. This is also a good way to use up an grape or cherry tomatoes from your summer garden.
Ingredients
- 1 tablespoon olive oil
- 2 chicken breasts, cut into chunks
- 2 cloves garlic, crushed
- 5 ounces spinach
- 16 oz grape tomatoes
- 4 strips of bacon
- 2 cups milk
- 12 ounces of linguine
- 1/2 cup grated Parmesan
- 1/2 cup grated Asiago cheese
- Salt
- Pepper
- Chopped parsley for serving
- In a pan over medium heat, cook the bacon until crispy and fat is rendered. Crumble and set aside.
Meanwhile in a large pot, bring salted water to a boil. Cook until al dente, I subtracted about 3 minutes off of the suggested cooking time. Drain and set aside. If you find that the pasta is sticking together, toss in a little olive oil.
In the same large pot, heat the olive oil over medium. Add the chicken, season with salt and pepper, and cook until browned. Add the garlic and cook for 1 minute. Next, the tomatoes, spinach, and bacon are added. Stir until the spinach has wilted anthe d tomatoes have softened. Stir in the milk and bring to a boil, add the noodles and stir, stir, stir. The milk will reduce and coat the pasta, this took about 5 minutes for me. Stir in the cheese until melted.
