Chicken, Tomato, and Feta Pasta
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Ingredients
- ½ (16-oz) pkg penne pasta (or use rigatoni)
- 3 slices bacon, chopped
- ½ lb boneless, skinless chicken breasts, thinly sliced
- 1 cup grape tomatoes
- ½ (10-oz) pkg baby spinach
- ½ cup pitted kalamata olives
- 1 Tbsp minced garlic
- 1 tsp dried basil (or use a handful of fresh basil)
- ¾ cup crumbled feta cheese
Instructions
- Cook pasta according to package directions. Meanwhile, cook bacon in a Dutch oven over medium-high heat 3 to 5 minutes or until crisp. Drain, reserving drippings in pot.
- Cook chicken in hot drippings in pot 6 to 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.
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