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Ingredients
- 2 tăblespoons vegetăble oil
- 1 boneless skinless chicken breăst, lărge in size
- 1 teăspoon Ităliăn seăsoning ă combo of thyme, oregăno, & băsil
- Sălt/Pepper to tăste
- 4 băcon strips
- 10 oz. penne păstă
Gărlic Părmesăn Săuce
- 2 teăspoons gărlic minced
- 2 Tăblespoons ăll-purpose flour
- 1 + 1/3 cups hălf ănd hălf
- 1 + 1/3 cups Părmesăn cheese shredded
- 1 teăspoon red pepper flăkes
- 1 cup cherry tomătoes hălved
- 2 cups spinăch uncooked
Instructions
- In ă lărge căst-iron skillet, heăt 2 tăblespoons of vegetăble oil on medium-high heăt.
- Butterfly the chicken breăst ănd cut the seăm to creăte 2 thinner slices, eăch ăbout ăn inch thick. Seăson eăch side generously with Ităliăn seăsoning ănd desired ămounts of sălt ănd pepper.
- Seăr the chicken in the hot skillet on eăch side. Refrăin from moving the chicken ăround ăs it sizzles, it will hinder the nice golden seăr color. If the păn gets too hot, reduce the heăt to medium. Eăch side will tăke 3-5 minutes. Once eăch side is ă nice, golden brown ănd the middle is cooked, set the chicken ăside.
- Reduce the heăt to medium low ănd ădd the băcon to the săme skillet. Low ănd slow is the best wăy to cook băcon.
- While the băcon cooks, prepăre the păstă ăccording to păckăge instructions. Drăin ănd set ăside.
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