Bacon: Put the bacon slices into the pan and fry until crispy.Transfer the cooked bacon to a paper-lined tray to absorb excess fat. Cut into 1-inch pieces
Chicken: Pat the chicken dry with a paper towel and season with salt, pepper, and garlic powder. Then set aside.Heaat olive oil in large, deep pan.Add chicken breasts and fry on medium-high heat until golden brown on each side, 4 minutes per side (total 8 minutes). If the chicken is still pink in the middle, reduce the heat to medium and cook, covered, for several minutes until the pink in the middle is no longer visible.Take the chicken out of the pan and cut into strips.Put the oil in a hot pot, add the chopped garlic after the oil has melted, and let it stand for 12 minutes until the aroma appears.Add tomatoes and cook for 3 minutes on medium-high heat until the tomato juice starts to flow out.Add fresh spinach and cook until tender.Reduce calories and season with chili powder, Italian spices, chili powder and salt. mix.
Next, add the heavy cream – it’s still cooking over low heat.When the cream is lightly boiling, slowly add the Parmesan cheese. Once cheese is added, stir over low heat until softened.
Pasta: Meanwhile, bring a large pot of water to a boil, add pasta, and cook as directed.Let the paste drain, but don’t rinse it off.
Add chicken strips, bacon, and pasta. Then add chopped parsley.Stir until completely covered with sauce.Add salt if necessary.Service: Option to serve with grated Parmesan cheese and paprika.
Enjoy !