12oz penne pasta, dry
1/4lb bacon (4 slices,) chopped
1lb chicken breasts, chopped
salt and pepper
1 can quartered artichoke hearts, drained and chopped
1/4 cup julienned sun-dried tomatoes
5oz fresh spinach
For the Creamy Garlic Sauce:
2 Tablespoons extra virgin olive oil
2 Tablespoons butter
4 cloves garlic, minced
1/4 cup flour
1-1/2 cups milk (I used 2%)
1-1/2 cups chicken broth
salt and pepper
3/4 cup grated parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
- Cook pasta in a large pot of salted, boiling water until al dente. Drain then set aside.
- Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate then discard all but 1 teaspoon bacon grease. Add chicken to the skillet then season with salt and pepper and saute until no longer pink. Add artichoke hearts and sun-dried tomatoes then saute until warmed through, 3-4 minutes. Add spinach then flip with tongs until wilted, 1-2 minutes.
- Meanwhile melt butter in extra virgin olive oil in a skillet or saucepan over medium heat. Add garlic then saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly stream in milk and chicken broth, whisking to avoid lumps. Season with salt and pepper then switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes. Remove from heat then stir in parmesan cheese, Italian seasoning, and garlic powder.
- Combine pasta, chicken and artichoke mixture, sauce, and bacon then scoop and serve.