300-400 gr chicken filet
5 medium tomatoes, chopped in large cubes
1 cup cooked spinach (can be frozen)
6 strips of bacon, cooked, drained of fat and sliced
10 oz. penne pasta (for gluten-free version, use brown rice)
1/2 cup grated parmesan cheese for decoration
Spoonful of paprika 1
1 teaspoon Italian seasoning (thyme, oregano, basil )
2 tablespoons olive oil
5 garlic cloves, minced
1 tablespoon crushed red pepper
1 cup hard cheese like parmesan, grated for the sauce
- In a large skillet over high heat, pour 2 tablespoons of olive oil . Add the chicken, dust it with paprika and Italian seasonings and cook on one side over high heat for 1 minute. Turn the chicken over and stir-fry for another 1 minute on high heat. Reduce heat to medium and cook chicken until fully cooked under cover for a few minutes, until pink in the center. Remove chicken from skillet and place in a warm place
- In the same pan (but without the chicken), add the chopped tomatoes, spinach, garlic, chopped red pepper and half of the bacon (already cooked and fat-free). Mix everything and bring to a boil. Once everything is on the boil, add the grated parmesan cheese. Cook the sauce for a minute (no more than two minutes) over low heat, so that the cheese melts completely and the sauce becomes creamy. Don’t forget to stir constantly with a wooden spatula. Add salt, pepper to taste.
- At the same time bring a large pot of water to a boil, add the pasta and cook it according to the instructions. Drain the pasta, rinse with cold water and drain again.
- Add the pasta to the sauce pan. Add the remaining half of the bacon and chicken. Season with salt, if necessary, and sprinkle with grated hard cheese.