Chicken-Bacon-Spinach Pasta Pizza
Ingredients
- 1 (16-oz) pkg spaghetti
- 2 large eggs
- 1 (8-oz) pkg shredded mozzarella cheese, divided
- 10 slices bacon, chopped
- 1 lb boneless, skinless chicken breasts
- 1 (8-oz) pkg whole mushrooms, sliced
- 1 (10-oz) pkg spinach
- 1 (15-oz) jar Alfredo sauce
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F. Cook spaghetti according to package directions; drain well.
- Beat eggs lightly in a large bowl; stir in spaghetti and 1 cup cheese. Press mixture in an even layer on a greased pizza pan, and season lightly with salt and pepper. Bake 20 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain, reserving ¼ cup drippings in a small bowl.
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Cook chicken in 2 Tbsp hot drippings in skillet over medium heat 5 to 6 minutes per side or until done. Remove from skillet; thinly slice.
- Cook mushrooms in 2 Tbsp hot drippings in skillet 5 minutes or until lightly browned. Gradually add spinach, stirring until wilted.
- Spread Alfredo sauce over baked spaghetti; top with chicken, bacon, mushroom mixture, and 1 cup cheese.
- Bake 15 to 20 minutes or until cheese is melted and bubbly; sprinkle with parsley.
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