Pasta With Chicken and Bacon

By kimvess

Ingredients

• 12 ounces rigatoni
• 6 slices bacon
• 4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 pint grape tomatoes
• 5 ounces baby spinach

Preparation

Step 1

Directions

Cook 12 ounces rigatoni according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return
it to the pot.

In a large skillet, cook the bacon over medium-high heat until crisp, 5 to 6 minutes; remove and crumble.

Add the chicken to the bacon drippings in the skillet and cook over medium-heat, turning, until cooked through, 3 to 4 minutes.
Add the tomatoes and cook, tossing, until beginning to soften, 1 to 2 minutes.

Add the chicken mixture, spinach, bacon, and ¼ cup of the reserved pasta water to the pasta and toss to combine (add more
water if pasta seems dry).