Creamy Garlic & Bacon Parmesan Chicken with Spinach
This Creamy Garlic & Bacon Parmesan Chicken has it allbacon, a decadent creamy sauce and even a serving of vegetables. Better yet, it cooks all in one skillet, and can be layered over your carb of choice to make it meal.
Ingredient
- 8 ounces uncooked penne pasta (about 2 1/2 cups)
- 1 1/4 pounds thin-sliced skinless boneless chicken breast
- 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) Condensed Cream of Chicken Soup
- 1 cup Swanson® Unsalted Chicken Broth or Swanson® Unsalted Chicken Stock
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
Direction
- 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.
