If you are tired of the usual Filipino-style spaghetti and carbonara, this pasta recipe is a must-try! It’s a complete dish for it has meat, carbohydrates, and veggies! Making this dish also saves you a lot of time in the kitchen too!
What you need: (this is good for 4 servings)
6 bacon strips
1 lb chicken (I used chicken breast)
6 garlic cloves (minced)
1 cup spinach
20 pieces of cherry tomatoes (whole)
1 1/3 cups half and half milk; I used lactose-free fresh milk for my recipe and added some evaporated milk
1 3/4 cups parmesan
1/2 tsp chili flakes
How To Cook:
Cook the penne pasta, drain, then set aside after cooking.
In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm. Slice chicken into strips.
To the same pan (but without chicken), add tomatoes, spinach, garlic, 1/3 of the chicken (sliced into small strips) and half the bacon (it should be already cooked and drained of fat). Mix everything.
Add half and half (milk) and bring to boil. Only after cream starts boiling, add grated Parmesan cheese
Immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more chili flakes and salt, if needed.
To serve, top the pasta with chicken strips, grated Parmesan cheese, half of the bacon, and more chili flakes depending on how spicy you want it to be. 🙂
Perfect with vino! Enjoy!