December 5, 2008

Bacon & Spinach Pasta Toss

Spinach & Bacon Pasta Toss


1 pkg. (16 oz.) linguine pasta

1/2 cup  Italian Dressing

1 lb. chicken tenders

2 1/2 cups  cherry tomatoes (about 1 pt.), halved

1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)

1 cup  Monterey Jack Cheese, divided

1 pkg Thick Cut Bacon - crisply cooked, drained and crumbled


COOK noodles as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally.

DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir. Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.

served our family of five with enough leftovers for three!


  • Use kitchen shears to cut bacon directly into pan.  Cover (to reduce splattering) & cook on medium/high until dark and crispy.
  • Use a LARGE pan to cook bacon and chicken to keep clean up faster – you’ll use this same pan to mix spinach and tomatoes in.

Found at Little Momma & Co., but changed up just a bit to suit my family’s tastes!

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