Family Friendly Chicken & Bacon Pasta
This one packs a punch for protein and sneaks in a good amount of veggies, too!! I’ve been working on both protein + veggies in my postpartum journey to make sure I’m fueling myself properly, so this recipe is perfect! I’ve made this a few times in the past month and it heats up great for leftovers too. Perfect for any other moms out there like me who want to get a simple (and healthy!) dinner on the table in 30 minutes or less!
Equipment
- 1 Dutch Oven
Ingredients
- 1 tbsp Olive oil
- 2 cups Cherry tomatoes
- 2 tbsp White wine vinegar
- 2.5 cups Low sodium chicken broth
- 4 oz Gluten free pasta
- 1/2 tsp Himalayan salt
- 2 cups fresh spinach or arugula mix
- 1.5 cups Chopped cooked chicken breast I did mine in the slow cooker ahead of time! Time saving tip: You can also buy pre-cooked rotisserie shredded chicken at Aldi! I've used that with this recipe as well!
Instructions
- Preheat the oven to 400
- Heat oil in a Dutch oven and add tomatoes and turkey bacon, stirring occasionally for 6-8 min until bacon has crisped.
- Add vinegar and then add broth, pasta, and salt. Bring to a boil.
- Put the Dutch oven into the oven. Bake for 20 minutes and stir halfway through or until pasta is tender and liquid is absorbed. Don't overcook, otherwise the pasta will get mushy!
- Remove from the oven and add arugula and chicken. Stir to combine!
Notes
ENJOY and remember – simplicity creates consistency! 💯
Reach out to me – molly@mollyasplin.com – for support! Reminding you today & everyday that you can change your habits (and your life!) at any point! Right here with you ❤️
