Bacon & Spinach Pasta

We have an enormous amount of Bacon at our house .. you can read why here.. so I've been trying to make up new recipes to consume.!!!

This is a really tasty take on pasta, that isn't Italian sauce based.


For two of us…

7 slices of bacon sliced into inch pieces
10 kalamata olives chopped
8 sweet cherry bomb peppers chopped
3 garlic cloves chopped
1 Muir Glen chopped tomatoes,no salt added, drained
1/2 bag of baby spinach
Salt (not needed) & cracked black pepper to taste
Penne Pasta

Cook the bacon off and reserve to one side, discard the bacon fat and add a little olive oil to the same frying pan.
At a medium to low temperature cook the garlic for about a minute and then add the tomatoes, peppers and olives
Cook for about 5 minutes until the juice from the tomatoes is absorbed. At the same time cook your pasta in some salted water
Add the bag of baby spinach and the bacon back to the pan. Cook down until the spinach is fully wilted.
Season with salt (I din’t think it needed with the olives & bacon) and pepper
Add the cooked drained pasta to the pan and combine
We had with some grated cheddar cheese and it was delicious!

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The Savvy Squirrel

Chicken, Spinach & Blue Cheese Pasta Sauce

My friend Anne is staying with me and this is one of the first dishes I ever made her...it's quick, super tasty and you can pretend it's good for you because of the spinach!!

Serves 4
Prep Time 10 mins
Cooking Time 20 mins

Ingredients

• 2 tbsp extra virgin olive oil
• 3 cloves garlic, finely chopped
• 1/2 large white onion, finely chopped
• 3 large chicken breasts cut into bite size pieces
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 bag baby spinach leaves (170g)
• 1 tsp dried Herbs de Provence
• Zest of 1 lemon
• 8oz (227g) low fat sour cream
• 1/2 cup heavy (double) cream
• 1/2 cup blue cheese crumbles
• 1/3 cup of chopped fresh herbs (I grow Thyme, Basil and Oregano at home so I mixed these)
• 1/2 cup grated parmesan cheese

1. In a large non stick saucepan heat the olive oil on a medium heat and then add the garlic & onion and saute for 5 mins, stirring to prevent burning.
2. Add the chicken, salt & pepper, lemon zest and herbs de provence, cook for an additional 5 mins
3. Add the sour cream, heavy cream and blue cheese. Cook down for an additional 5 mins. The cream should reduce by half
4. Add the spinach and herbs and cover for the last 5 minutes, stirring half way through. The spinach will wilt down, don't worry if it looks alot!

Serve with some penne or spaghetti and some Garlic Garlic Garlic Bread

Enjoy