One-Pot Creamy Chicken Bacon Veggie Pasta
A delicious, creamy pasta flavored with bacon and cheese.
- 5 strips thick cut bacon chopped
- 1 lb chicken breast cubed
- 1 tspn seasoned salt
- pepper to taste
- 1 small onion sliced
- 1/2 lb asparagus chopped
- 3 cloves garlic minced
- 2 cups fresh spinach
- 1/3 cup sun-dried tomatoes chopped
- 6 cups milk
- 1 lb rotini pasta
- 1 1/4 cups shredded Parmesan cheese
Place a large pot over medium heat and crisp the bacon.
Leave 3 tablespoons of grease and drain the rest from the pot.
Add the chicken and season with half of the seasoned salt and pepper. Stir and cook until the chicken is browned.
Remove the chicken from the pan but leave the bacon.
Add the onion and asparagus. Cook until the onions become tender.
Add garlic and spinach. Cook until spinach is wilted.
Add the tomatoes and season with remaining salt and pepper.
Pour milk in and bring to a simmer. Stir periodically so the bottom does not burn.
Add pasta and stir frequently until pasta is cooked.
Stir in chicken and parmesan cheese and mix until cheese is melted.