Tuscan chicken spaghetti

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For this dish, you will need a large cast iron skillet to cook off your bacon and chicken. Browning the chicken will give this dish that extra deep flavor. Sauté off your onions, peppers and garlic, and combine everything except for spaghetti and let the cast iron skillet do its thing. You will need to cook the spaghetti according to the package which will be added along side the parmesan cheese. In the end, you have the most creamy and delicious meal that your family is going to go crazy for!
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Tuscan Chicken Spaghetti
8
15 minutes
4 hours 30 minutes
4 hours 45 minutes
½ pound bacon, cut into 1 inch pieces
2 pounds chicken breast, boneless, skinless
1 cup yellow onion, medium diced
1 cup red bell pepper, small diced
4 cloves minced garlic
2 cups tomato, medium diced
1 teaspoon Italian seasoning
½ pound baby spinach
1 cup heavy cream
½ cup chicken broth
1 cup grated parmesan cheese
1 pound dry spaghetti
1 cup fresh basil leaves
In a large cast iron skillet, on medium high heat, cook bacon until brown, about 5 minutes. Remove bacon and set aside but reserve the bacon fat in the pan. Add Chicken breast and cook until brown, about 10 minutes on each side or until cooked through.
Remove chicken and dice into 1 inch bite sized pieces.
Sauté onion, bell pepper and garlic for 5 minutes or until the onions start to turn translucent.
Add tomato, Italian seasoning and baby spinach. Simmer for 3 minutes.
Add heavy cream, chicken broth and ½ cup of the parmesan cheese. Simmer for 5 minutes or until the spinach has wilted.
Add chicken and bacon and simmer for 10 minutes
Cook spaghetti to "al dente" according to package.
Add spaghetti and remaining parmesan cheese. Stir until everything is combined.
Garnish with parmesan cheese and fresh basil.
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