- 8 ounces chicken breast, cut into chunks
- 1 tablespoon olive oil
- 1/ 4 teaspoon black pepper
- 1/ 4 teaspoon onion powder
- 1/ 4 teaspoon garlic powder
- 1 tablespoon salt
- 1 pound penne pasta
- 8 ounces hickory smoked bacon
- 1 (14.5 ounce) can Muir Glen Diced Tomatoes
- 3 cups spinach
Add chunked chicken to a small bowl and toss with black pepper, onion, and garlic powder.
In a large skillet, add olive oil, and seasoned chicken. Cook chicken for 6 minutes over medium-low heat until internal temperatures reaches 165 degrees Fahrenheit. Remove chicken from skillet and set aside.
Bring a large pot of salted water (add 1 tablespoon of salt to 4 quarts of water) to a boil. Add pasta and cook until al dente. Drain and set aside.
Add bacon to skillet. Cook over medium heat until crisp.
Once bacon is crisp, remove from heat and carefully spoon out bacon and set it on a paper towel-lined plate.
Leave bacon drippings in the skillet. Over low-medium heat, add onion and cook until tender for about 2 minutes.
Add in tomatoes and spinach. Stir and cook until spinach leaves are wilted (about 1 minute).
Return chicken, and bacon to skillet. Add in drained pasta and stir to combine all the flavors. Serve warm.