Chicken Bacon Spinach White Wine Tomato Cream Sauce
Chicken Bacon Spinach White Wine Tomato Cream Sauce
Servings: 4 servings
Ingredients
- 1 lb chicken breast chopped into 2" pieces
- 1/2 lb bacon sliced into 2" pieces
- 1 tsp paprika
- 2 tsp italian seasoning
- 2 tbsp chopped garlic
- 28 oz diced tomatoes drained
- 2 cups spinach, fresh chopped
- 1 cup fresh basil chiffon cut
- 1 cup chicken broth
- 1 cup 10% cream
- 1 cup Mozzarella, Fresh shredded
- 1/2 cup white wine, dry
- salt and pepper
- 4 servings parsley like linguine, fettuccine, or pappardelle. Cooked to directions
- 2 tbsp flour
Instructions
- Fry the bacon in a large pan on medium til slightly crisp. Remove from pan, using a slotted spoon to preserve the grease and set aside. About 10 minutes.
- Add Chicken, garlic, Italian seasoning and paprika to pan. Stir to combine and cook til no longer pink. 5-8 minutes. When the chicken is done, use the slotted spoon to add it to the bacon, preserving the juices in the pan.
- Turn the heat to high for 1 minute then add the wine and scrape the pan with a flat spoon.
- Add the flour and stir to combine into clumps. Turn down the heat and add the stock, tomatoes and cream. Stir til flour is dissolved, the bring to a simmer on high heat.
- Remove the pan from the heat and stir in the cheese. Continue to stir until the cheese is melted in. Bring the liquid to a simmer on medium high heat, add the chicken and bacon back to the sauce, cover and reduce heat to medium-low and simmer another 3-5 minutes
- Add the spinach and basil, cover and continue to simmer another 2-3 minutes til leaves are wilted. Stir in the pasta and serve garnished with more basil.
