Chicken piccata is usually made using sliced chicken breasts, but we find chicken "thigh-ccata" to be even more richly savory and flavorful.
This super speedy version is perfect for an easy, awesome weeknight meal.
Serve these chicken thighs with all of the delicious lemon-caper sauce over angel hair pasta.
Ingredients of Chicken & Bacon Pasta
- Prepare 2 of Chicken breasts,cubed.
- Prepare 6 of Bacon strips, chopped.
- It's 5 oz of Spinach.
- You need 4 of Garlic cloves, minced.
- You need 2 teaspoons of Salt.
- It's 1 teaspoon of Pepper.
- It's 16 oz of Penne pasta, dry.
- It's 1 cup of Parmesan cheese, grated.
Chicken & Bacon Pasta instructions
- Cook bacon I a large pot over a medium-high heat until crispy. Remove bacon..
- Add chicken to the bacon grease and cook until there is no pink. Remove chicken..
- Cook the spinach, salt, pepper and garlic in the bacon grease until the spinach is wilted..
- Add the milk, bacon and chicken. Then stir..
- Bring the milk to a boil, then add the pasta..
- Turn down the heat and simmer for about 10 minutes until the pasta is cooked. Stir often..
- Add Parmesan cheese and stir until melted..
From succulent roasted chicken to crispy, fried drumsticks, this lean meat is constantly being reinvented and used in hearty casseroles and standalone dishes for outstanding weeknight meals. Whether you're looking for new dinner ideas or a fun new appetizer for your next party, Betty's kitchen is home to all the must-make chicken recipes you need. Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry-Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken.
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