Chicken Florentine Pasta

This classic dish is boosted with the rustic flavors of whole wheat pasta and a light cream sauce that is seasoned with our Taste the Seasons Spinach Mushroom mix. Fresh spinach is added at the end to prevent it from wilting too much.


12 ounces whole wheat spaghetti or angel hair pasta

4 tablespoons olive oil, divided

8 ounces thick-cut bacon, chopped

1 pound boneless skinless chicken breasts

1 package Taste the Seasons Spinach Mushroom mix

2 cups diced tomatoes, fresh or canned

1/2 cup heavy cream

1/3 cup Parmesan cheese, grated or finely shredded

4 ounces fresh baby spinach



Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of the water. Toss pasta with 2 tablespoons olive oil. Set aside.

In a large sauté pan, cook the bacon until crisp. Remove the bacon to a paper towel-lined plate. Discard most of the bacon grease, leaving about 1 tablespoon in the pan.

Add the remaining 2 tablespoons olive oil to the pan and heat. Season the chicken with salt and pepper and cook until the internal temperature reaches 165°F, about 5 minutes per side. Transfer chicken to a cutting board and slice into strips; keep warm.

To the sauté pan add the tomatoes and Spinach Mushroom mix. Stir in the heavy cream, ½ cup reserved pasta water and Parmesan cheese; bring to a simmer. Add pasta and toss to coat with the sauce. Add the chicken and bacon and then toss in the spinach. Season to taste with salt and pepper.

Makes 6 servings