Tuscan Style Chicken & Pasta (With Gluten-Free Option)

This is a delicious mixture of pasta, chicken and veggies!

Ingredients:

12 ounces uncooked pasta (regular, whole grain or gluten-free)

1 tablespoon lemon or regular olive oil

2 cloves garlic, finely chopped

2 mini red peppers, finely chopped (1/2 cup)

2 spring (green) onions, chopped

2 cups chopped fresh tomatoes

1 teaspoon dried basil leaves
1 cup sliced mushrooms (optional)

3 cups baby spinach leaves

1 cup heavy cream

1/2 cup reserved pasta water

1 cup shaved or fresh grated Parmesan cheese

salt & pepper to taste 

6 slices bacon, cooked & chopped (or 1/3 cup real bacon crumbles)

1 pound cooked chicken breasts, chopped
Fresh lemon wedges for garnish, if desired
capers for garnish (optional)

Method:

Prep and chop all ingredients. Cook pasta in a large pot of salted water, according to package directions, until al dente. Drain and reserve 1/2 cup of pasta water. While pasta is cooking, add olive oil to a large skillet. Over medium heat, saute garlic, peppers and onion. Add tomatoes and basil. 

Add mushrooms and stir in spinach leaves. Add cream, pasta water, Parmesan cheese, salt and fresh ground pepper, to taste.

Stir in cooked pasta. Add chicken and bacon. Gently stir and simmer until heated through. Sprinkle individual plates of pasta with capers, if desired. (I love capers, but Greg hates them.) Serve with fresh lemon wedges to squeeze over pasta, as desired.(A little fresh lemon adds a nice finishing note to this dish.)  Makes 6 servings

Notes: This recipe was light and tasty! I used whole wheat spaghetti, but any type of noodle would work. I purchased two small roast chickens (two for the price of one) and divided them into several meals. The legs and thighs were served with mashed potatoes. (Serves 4) The white meat was divided into a 1 pound package and a 1/2 pound package, frozen for future use. The one pound package was used in this recipe, serving 6. The remaining 1/2 pound is being saved for a future recipe.