Ingredients
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6 slices bacon
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2 tablespoons olive oil
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1 cup minced onion
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3 pounds skinless, boneless chicken breast halves, cubed
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½ teaspoon garlic powder
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salt and ground black pepper to taste
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3 tablespoons drained and chopped sun-dried tomatoes packed in oil
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2 tablespoons prepared pesto sauce
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½ pound fresh spinach
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1 (8 ounce) container mascarpone cheese
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2 cloves garlic, minced
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1 tablespoon Dijon mustard, or more to taste
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1 lemon, juiced
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½ cup milk
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¼ teaspoon white pepper
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½ cup grated Parmesan cheese
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1 (16 ounce) package farfalle (bow tie) pasta
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1 tablespoon grated Parmesan cheese, or to taste
Directions
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Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
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Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
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Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
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Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
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Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.
Nutrition Facts (per serving)
637 | Calories |
28g | Fat |
47g | Carbs |
50g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 637 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 11g | 57% |
Cholesterol 138mg | 46% |
Sodium 448mg | 19% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 3g | 11% |
Total Sugars 4g | |
Protein 50g | 99% |
Vitamin C 15mg | 17% |
Calcium 211mg | 16% |
Iron 4mg | 21% |
Potassium 638mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.