Ingredients
5stripsbacon,thick cut, sliced
1lbchicken breast,cubed
1tspseasoned salt
pepper,to taste
1small onion,sliced
½lbasparagus,cut into 1-inch or 2½ cm long pieces
3clovesgarlic,minced
2cupsspinach,fresh
⅓cupsun-dried tomato,roughly chopped
6cupsmilk
1lbrotini pasta
1¼cupsparmesan cheese,shredded
Preparation
In a large pot, crisp the bacon on medium heat.
Drain excess grease so there’s about 3 tablespoons left in the pot.
Add in the chicken, season with half of the seasoned salt and pepper, and cook.
Once the chicken is nicely browned, remove it from the pan but leave the bacon.
Add in the onion and asparagus. Stir until the onions begin to become translucent.
Add the garlic and spinach. Stir until spinach is wilted.
Add in the sun-dried tomatoes and season with remaining salt and pepper.
Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.
Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness.
Stir in chicken and parmesan cheese and mix until cheese is melted.
