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3 cooked, cubed chicken breasts
1/2 c. sliced almonds
1/2 lb. sliced bacon
4 cups penne pasta
2-6 cloves garlic
1 lb. fresh spinach
1 1/2 Tbs. Dijon mustard
5 Tbs. balsamic vinegar
2 c. grated Monterey Jack cheese
1/2 c. fresh chopped basil
*I usually use whole wheat pasta and turkey bacon to make a healthier meal.
Toast almonds over medium heat for about 4 minutes. Set aside. Fry bacon until crisp, remove from pan and break into small pieces. Discard all but 6 Tbs. bacon fat from pan and add spinach and garlic. Stir over medium heat until tender.Cook pasta al dente in salted water. Whisk mustard and vinegar together in large bowl and mix in drained pasta (hot), chicken, cheese, bacon, spinach and basil. Top with roasted almonds. '
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