Bacon, Chicken, Cooking, food, Healthy Food, Pasta, recipes, Salads, Spinach, Vegetables

Bev’s Spinach and Bacon Pasta Toss, by Beverly Hicks Burch

Bev’s Spinach and Bacon Pasta

Toss

Adapted from a Kraft Recipe

1 lb. wide egg noodle, uncooked

¾ cup Kraft Light Done Right! Zesty Italian Reduced Fat Dressing plus and extra 1/2 cup of dressing

1 lb. boneless skinless chicken breast, chopped

1 pt. cherry tomatoes, halved

1 6 oz. bag fresh baby spinach (about 4 cups)

1 cup part skim mozzarella cheese, divided

8 slices Oscar Mayer Bacon, cooked crisp and crumbled (I use center cut and as a result may use a couple of more slices)

  1. Cook noodles as directed on package.
  2. Drain.
  3. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 minutes or until thoroughly cooked.
  4. Add tomatoes and cook 1 minute stirring occasionally
  5. Stir in noodles and stir in an extra ½ cup salad dressing (the original recipe called for ½ cup of reserved cooking water from the noodles, but this adds much more flavor!).
  6. Remove from heat.
  7. Add spinach, ½ cup cheese and the bacon. Toss lightly to combine.
  8. Sprinkle the top with the remaining ½ cup cheese

Enjoy!

A wok full of Salad!
A wok full of Salad!

© 2008 Beverly Hicks Burch All Rights Reserved.

A Yummy Bowl Full - it's great cold. too
A Yummy Bowl Full - it's great cold. too

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