Chicken Bacon Spinach White Wine Tomato Cream Sauce

Chicken Bacon Spinach White Wine Tomato Cream Sauce

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Servings: 4 servings


  • 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 fresh spinach chopped
  • 1 cup fresh basil chiffon cut
  • 1 cup chicken stock
  • 1 cup 10% cream
  • 1 cup Fresh Mozzarella shredded
  • 1/2 cup dry white wine
  • salt and pepper
  • 4 servings flat, broad pasta like linguine, fettuccine, or pappardelle. Cooked to directions
  • 2 tbsp flour


  • 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.