Creamy Garlic & Bacon Parmesan Chicken with Spinach
Recipe - The Fairway Market Corporate
Creamy Garlic & Bacon Parmesan Chicken with Spinach
Prep Time10 Minutes
Servings4
Cook Time19 Minutes
Calories506
Ingredients
8 ounces Uncooked Penne Pasta (about 2 1/2 cups)
1 1/4 pounds Thin-Sliced Skinless Boneless Chicken Breast Halves
1 tablespoon Olive Oil
2 Slices Bacon (about 2 ounces), chopped
16 ounces Baby Spinach
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 can (10.5 ounces) Campbell’s Condensed Cream of Chicken Soup
1 cup Swanson Unsalted Chicken Broth
1/4 cup grated Parmesan Cheese
2 tablespoons Lemon Juice
Directions
- Cook and drain the penne according to the package directions. While the penne is cooking, season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides and done. Remove the chicken from the skillet, cover and keep warm.
- Add the bacon to the skillet and cook for 3 minutes or until crisp. Remove the bacon from the skillet and drain on paper towels.
- Add the spinach and cook until wilted (add the spinach to the skillet handful at a time, waiting until it's wilted before adding more). Cook until nearly all the liquid released from the spinach has evaporated. Add the garlic powder and onion powder.
- Add the soup and broth and heat to a boil. Stir in the cheese and lemon juice. Season to taste with salt and pepper. Return the chicken to the skillet and turn to coat with the sauce. Serve the chicken and sauce over the cooked penne and sprinkle with the bacon.
10 minutes
Prep Time
19 minutes
Cook Time
4
Servings
506
Calories
Shop Ingredients
Makes 4 servings
Banza Penne Pasta, 8 oz
$4.13$0.52/oz
Grade A Boneless Skinless Chicken Breasts
$7.94 avg/ea$5.29/lb
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$7.99$1.60/oz
Butterball Original Turkey Bacon, 12 oz
$3.99$0.33/oz
Fresh Attitude Prewashed Baby Spinach, 5 oz
$3.99$0.80/oz
Garlic Powder , 2.6 oz
$10.99$4.23/oz
Badia Onion Powder, 2.75 oz
$3.19$1.16/oz
Campbell's Condensed Cream of Chicken Soup, 10.5 oz
$2.29$0.22/oz
Swanson Unsalted Chicken Broth, 32 oz
$3.79$0.12/oz
Kraft Grated Parmesan Cheese, 8 oz
$6.99$0.87/oz
Pressed Lemon Juice, 4.9 oz
$3.69$0.75/oz
Directions
- Cook and drain the penne according to the package directions. While the penne is cooking, season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides and done. Remove the chicken from the skillet, cover and keep warm.
- Add the bacon to the skillet and cook for 3 minutes or until crisp. Remove the bacon from the skillet and drain on paper towels.
- Add the spinach and cook until wilted (add the spinach to the skillet handful at a time, waiting until it's wilted before adding more). Cook until nearly all the liquid released from the spinach has evaporated. Add the garlic powder and onion powder.
- Add the soup and broth and heat to a boil. Stir in the cheese and lemon juice. Season to taste with salt and pepper. Return the chicken to the skillet and turn to coat with the sauce. Serve the chicken and sauce over the cooked penne and sprinkle with the bacon.