Enjoy a vibrant and colorful meal with this Spinach and Bacon Pasta Toss, combining wide egg noodles, fresh cherry tomatoes, crisp baby spinach, and savory chicken pieces, all topped with crumbled bacon and Italian cheese blend for a delightful burst of flavors.
25 minutes total, 4-6 servings
| 1 lb. | Wide egg noodles |
| ¾ cup | Bottled italian dressing (not creamy) |
| 1 pt. | Cherry tomatoes, each sliced in half. |
| 1 pound | Boneless skinless chicken breasts, cut in to 1" or smaller pieces. |
| 1 bag | Fresh baby spinach leaves (6 oz) |
| 1 cup | Shredded Italian cheese blend |
| 8 slices | Bacon, cooked and crumbled. |
| 1. Cook noodles as directed on package. |
| 2. Drain the noodles, reserving 1/2 cup of the cooking water. |
| 3. Meanwhile, heat the dressing (3/4 cup) in a large skillet on medium heat. |
| 4. Add the cut chicken pieces; cook and stir for 5 to 7 minutes or until it's cooked through. |
| 5. Add the sliced tomatos; cook for 1 minute, stirring occasionally. |
| 6. Stir in the noodles (1 lb.) and the reserved 1/2 cup of cooking water. |
| 7. Remove the skillet from heat. © FirstPageRecipes.com |
| 8. Add the spinach, 1/2 cup of the cheese, and crumbled bacon; toss lightly to combine. |
| 9. Sprinkle your dish with the remaining 1/2 cup of cheese. |
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