TIME FOR SOME #555EATS WITH OUR FRIENDS AT 555 FITNESS!
SPRING IS HERE! ALTHOUGH IT DOESN'T FEEL LIKE IT, CONSIDERING IT IS SNOWING HERE IN NEW YORK. THIS PASTA PRIMAVERA (SPRING IN ITALIAN) COMES FROM CHARLES HOPKINS OF CONCORD MA FIRE DEPT.....AND GUESS WHAT.....IT HAS BACON! TRAIN HARD, DO WORK, EAT WELL!
CONCORD PASTA PRIMAVERA
INGREDIENTS:
3 BONESLESS SKINLESS CHICKEN BREAST
1 BAG OF FRESH SPINACH
1/2 LB. BACON
1 BOX OF CHERRY TOMATOES
1 HEAD OF GARLIC
SALT AND PEPPER TO TASTE
McCormick ITALIAN BLEND SEASONING
OLIVE OIL
1/2 PINT HEAVY WHIPPING CREAM
2 C. SHREDDED PARMESAN CHEESE
1 BOX FARFALLE
PROCEDURE:
Cook bacon in pan until crispy, chop and set aside. Wipe out most of the bacon grease, add olive oil to help coat the bottom of the pan, put pan over medium/medium-high heat.
Cut chicken breasts in half lengthwise, place in pan, season top of breast with salt, pepper and McCormick seasoning. Cook until browned on one side, flip, season top of breast and cook until no longer pink in middle. Set cooked chicken aside, wipe out most of the grease.
Bring a pot with water to a boil, cook farfalle according to directions, about 10 minutes, drain and set aside.
In same pan chicken was cooked in, over medium heat, add spinach, cherry tomatoes cut in half and garlic. Sauté until garlic starts to brown and half of spinach has wilted. Add the chicken, bacon and heavy whipping cream, bring to a boil.
Once boiling, add half of the parmesan cheese, reduce to simmer. Simmer until spinach is wilted and sauce has thickened, about 2-3 minutes.
Place farfalle in serving dish, pour contents of pan over farfalle, sprinkle with remaining parmesan cheese. Enjoy.