Chicken, Tomato, and Feta Pasta
Ingredients
- 1 (16-oz) pkg penne pasta (or use rigatoni)
- 6 slices bacon, chopped
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1 pint grape tomatoes
- 1 (10-oz) pkg baby spinach
- 1 cup pitted kalamata olives
- 2 Tbsp minced garlic
- 2 tsp dried basil (or use a handful of fresh basil)
- 1½ cups crumbled feta cheese
Instructions
- Cook pasta according to package directions. Meanwhile, cook bacon in a Dutch oven over medium-high heat 5 minutes or until crisp. Drain, reserving drippings in pot.
- Cook chicken in hot drippings in pot 8 minutes or until done, stirring occasionally. Add tomatoes, spinach, olives, garlic, and basil. Cook 2 minutes or until thoroughly heated.
- Toss with pasta and bacon in a large bowl. Season with salt and pepper to taste. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
624
|
624
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 43 | 43 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 882 | 882 |
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