Chicken Mozzarella Spring Pasta

Creamy tomato and mozzarella spaghetti with sliced chicken and bacon. Spring vegetables like asparagus, peas, onions and mushrooms add exceptional flavor to this dish.

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 1144kcal

Author Jessica (swankyrecipes.com)

Ingredients

1.5 pounds thinly sliced chicken breasts
½ tablespoon paprika
½ teaspoon garlic salt
½ teaspoon dried basil
1 pound Signature Farms Bacon
1 pound Signature Kitchens® Spaghetti
1 tablespoon olive oil
1 medium white onion diced
1 bunch asparagus remove bottom 2/5th and discard
1 cup mushrooms
2 large garlic cloves minced
½ cup peas
24 ounces Pasta Sauce
¼ teaspoon red pepper flakes
½ teaspoon black pepper
¼ teaspoon salt
1½ cups half and half
1 cup mozzarella cheese shredded
2 cups fresh spinach lightly chopped
5 stalks green onions chopped

US Customary - Metric

Instructions

Preheat oven to 400°F.
Rub chicken breasts with paprika, garlic salt and basil. Lightly coat baking dish with olive oil then place chicken breasts seasoned side up in it and bake on bottom oven rack. Bake for 30 minutes.
Next, prepare rimmed baking sheet with parchment paper, evenly spread bacon on sheet. Bake on top rack (at the same time as chicken) in oven for about 20 minutes, or until crispy. Once bacon is done, remove from oven and allow to drain on paper towel. Chop bacon.
Meanwhile, cook pasta noodles according to package directions.
In a large pot set over medium heat, combine olive oil and diced onions. Cook for 3 minutes then add asparagus, mushrooms and minced garlic. Cook for 5 minutes, stirring frequently. Stir in peas. Remove mixture to dish.
Using the same pot set over medium heat, combine pasta sauce, red pepper flakes, salt, and pepper. Heat for 5 minutes. Stir in half & half and shredded mozzarella cheese. Stir in chopped spinach.
Slice chicken. Stir pasta sauce, noodles and veggies together. Sprinkle with green onions and serve hot.

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