Spanish Rice Recipe

Restaurant-Style Spanish Rice (aka Mexican Rice), that is simple to make and tastes find it irresistible got here instantly from the restaurant, and is the exceptional aspect dish to any Mexican entree.

I LOVE Spanish Rice (aka MexicanRice)! As formerly noted, I’m 1/2 Mexican. I love this own family history so much, and am specifically grateful that my own family has taught me to make scrumptious Mexican food.

My mom has been making nowadays’s Spanish Rice recipe for so long as I can don't forget and primary showed me the way to make it numerous years ago (in conjunction with empanadas, enchiladas and tacos). Now, we make it on a weekly foundation because my youngsters are obsessed and it’s in order that clean.

This recipe is genuinely the Spanish Rice recipe of a famous Mexican Restaurant in Mesa referred to as Mango’s (down on Main). If you’ve ever been down there and preferred their rice, you then’ll love this recipe. It really is straightforward, scrumptious and the correct facet to any Mexican dish!

yield: 8 servingsAuthor: Haedarprint recipe

Spanish Rice Recipe

prep time: 5 MINScook time: 40 MINStotal time: 45 mins

How To Make Homemade Spanish Rice/Mexican Rice. Whatever You Call It, We’ve Got The Best And Easiest Spanish Rice Recipe You Can Find. It Tastes Like It Came Straight From The Restaurant!

INGREDIENTS:

• 2 cups long grain rice
• 8 oz tomato sauce
• 1/8 cup oil
• 1 tsp salt
• 1 tsp minced garlic
• 1 cube chicken flavored bouillon
• 6 stems cilantro (optional)
• 4 cups water (or 4 cups chicken lower sodium chicken broth - and no bouillon)
• dash cumin
• dash garlic pepper

INSTRUCTIONS:

1. Heat oil in large frying pan on medium heat.
2. Add rice and cook until golden brown.
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
5. Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

https://nancychavezskitchen.blogspot.com/2020/10/spanish-rice-recipe.html

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One Pot Mexican Rice Casserole

One Pot Mexican Rice Casserole is a excellent flavorful, short and smooth floor pork recipe!  Your entire family will love this tasty casserole full of beef, rice, corn, and tons of taco taste!

This casserole tastes similar to everybody’s preferred eating place-style Mexican rice.  Except, that it's miles turned into a complete, hearty, meal in half-hour or much less!  This rice casserole has always been a staple in my house as it’s some thing we are able to all agree upon.  It used to be something that I might prepare and bake inside the oven.  Until I found out I may want to just make this right into a stovetop one pan dish.  The rice simmers within the pan proper in conjunction with the cooked floor pork and onion, corn, salsa, tomato sauce, and seasonings for exquisite flavor!  After your rice is smooth you can stir to your favourite shredded cheese, and top with inexperienced onions in case you’d like.  We also really revel in this with a further facet of salsa and a dollop of bitter cream!

yield: 6 servingsAuthor: Haedarprint recipe

One Pot Mexican Rice Casserole

prep time: 5 MINScook time: 25 MINStotal time: 30 mins

This One Pot Mexican Rice Casserole is a top notch flavorful, quick and smooth floor beef recipe!  Your complete circle of relatives will love this tasty casserole full of red meat, rice, corn, and lots of taco taste!

INGREDIENTS:

• 1 Pound Ground Beef
• Salt & Pepper, To Taste
• 1 Teaspoon Garlic Powder
• 2 Tablespoons Taco Seasoning
• 1 Cup Long Grain White Rice, SEE NOTE
• 1 1/2 Cups Beef Broth
• 1/2 Cup Salsa
• 1 15 Ounce Can Corn, Drained
• 1 Small Onion, Diced
• 8 Ounces Tomato Sauce
• 1 Cup Shredded Cheese

INSTRUCTIONS:

1. Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.
2. Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.
3. Stir in the rice, broth, corn, tomato sauce, and salsa.
4. Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.
5. Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.

Notes:

• NOTE ON RICE:  I always use long grain white rice, but you can use instant rice if that's what you have on hand.  Keep in mind for instant rice you will only need to simmer the mixture for about 5-7 minutes to soften the rice.

https://nancychavezskitchen.blogspot.com/2020/10/one-pot-mexican-rice-casserole.html.

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How to Make Authentic Mexican Rice

Learn how to make Authentic Mexican Rice! It’s a easy recipe, calls for only some ingredients and takes less than half-hour to make. Add it to your menu for Taco Tuesday or whenever Mexican meals is on the menu.

The nice Mexican rice that is fluffy and wealthy in flavor!

yield: 6 servingsAuthor: Haedarprint recipe

Authentic Mexican Rice

prep time: 5 MINScook time: 22 MINStotal time: 27 mins

The nice Mexican rice that is fluffy and wealthy in flavor!

INGREDIENTS:

• 2 tablespoons Vegetable or Canola Oil
• 2 cups warm water
• 4 ounces canned tomato sauce or more if you like it more on the saucy side
• 1 cup dry long-grain white rice
• 1 teaspoon chili powder
• 1 teaspoon minced garlic about 2 cloves
• 2 teaspoons Calde de Tomate tomato bouillon

INSTRUCTIONS:

1. Heat oil in a 5 quart saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
2. Reduce heat to low to avoid spattering. Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Calde de Tomate and minced garlic. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
3. Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.

Notes:

• Several people felt that the rice was a little too saucy for them. We have always used a full can (8 ounces) of tomato sauce but I have recently tested this recipe with just just half of a can. It still tastes amazing, just not as saucy (but still moist and fluffy). You can freeze the remainder of the sauce and use it the next time you make Mexican rice.

https://nancychavezskitchen.blogspot.com/2020/10/how-to-make-authentic-mexican-rice.html

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Slow Cooker Beef Stroganoff

The BEST recipe for Slow Cooker Beef Stroganoff from scratch! Healthy version without the canned soup. EASY, creamy crockpot recipe with steak, mushrooms, and Greek yogurt instead of sour cream.

We’re kicking it old college with Slow Cooker Beef Stroganoff from scratch. This recipe is awesome each for what it does provide—all of the creamy, comfy flavor of the classic recipe, lightened up with a few healthful element swaps and made less complicated in the crock pot—in addition to for what it doesn’t. This crock pot pork stroganoff is made without canned soup, please and thank you!

This is an clean pork stroganoff recipe, mainly since the slow cooker does the cooking. Here’s the entirety you want to realize to make creamy, tender traditional beef stroganoff, crockpot-style!

yield: 4-6 servingsAuthor: Haedarprint recipe

Slow Cooker Beef Stroganoff

prep time: 10 MINScook time: 5 HRStotal time: 5 hrs 30 mins

This is an clean pork stroganoff recipe, mainly since the slow cooker does the cooking. Here’s the entirety you want to realize to make creamy, tender traditional beef stroganoff, crockpot-style!

INGREDIENTS:

• 1 1/2 pounds boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips
• 1 teaspoon dried dillweed
• 1 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 16 ounces cremini baby bella mushrooms, sliced
• 1 1/2 cups low-sodium beef broth divided
• 1 tablespoon Dijon mustard
• 3 tablespoons Worcestershire sauce
• 1 cup plain whole milk Greek yogurt do not use nonfat or it will curdle
• 8 ounces whole wheat egg noodles penne, rotini, or similar noodles work well also
• Fresh parsley or thyme optional for serving
• 1/4 cup cornstarch

INSTRUCTIONS:

1. Grease the bottom of a 6-quart or larger slow cooker with nonstick spray. Add the sirloin and sprinkle with salt, dill, black pepper, garlic powder, and onion powder. Stir to coat the meat.
2. Add the mushrooms, 1 cup beef broth, Worcestershire, and Dijon. Cover and cook on high for 2 to 3 hours or on low for 5 to 7 hours, until the beef is cooked through and tender. (If you prefer firmer mushrooms, wait to add them until about halfway through the cook time.)
3. Stir the cornstarch together with the remaining 1/2 cup broth to create a slurry. Stir the mixture into the slow cooker. Cover and cook on high for 20 minutes, and then stir in the Greek yogurt. Re-cover and cook on high for an additional 10 minutes.
4. While the stroganoff finishes cooking, cook the noodles according to package instructions. Stir into the slow cooker or pile separately into bowls and ladle the stroganoff over the top. Serve immediately, topped with fresh thyme or parsley as desired.

Notes:

• Store leftovers in the refrigerator for up to 2 days. For longer storage (up to 4 days) store the stroganoff sauce and pasta separately.
• To make with ground beef instead of sirloin: In a large skillet over medium, heat 1 tablespoon oil. Add the ground beef and sprinkle with the seasonings. Cook, breaking apart the ground beef and stirring to evenly incorporate the spices, until cooked through. Drain off any excess grease and discard. Transfer the ground beef to the crock pot and proceed with step 2.
• To make on the stovetop: Toss the steak strips and seasonings together in a large bowl. Heat 1 tablespoon oil in a large, deep skillet or Dutch oven over medium-high heat. Add the steak strips in a single layer and cook until brown on both sides. (Do this in multiple batches if all your steak strips can't fit.) Remove to a plate and set aside. Add another tablespoon oil to the same skillet and add the mushrooms. Cook for a 3 to 5 minutes, or until browned. Add the steak back to the skillet along with 1 cup beef broth, Worcestershire, and Dijon. Cover, reduce the heat to medium low, and simmer for 10 to 15 minutes. (Prepare your noodles while the stroganoff is cooking.) Stir together the cornstarch and remaining 1/2 cup broth to create a slurry and add to the skillet. Stir and let cook until thickened, and then stir in the Greek yogurt. Heat through and serve over prepared noodles.

https://nancychavezskitchen.blogspot.com/2020/10/slow-cooker-beef-stroganoff.html

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Mushroom Cheeseburger Casserole

Looking for casserole recipes? This is certainly one of my favorites -- a totally savory mushroom cheeseburger casserole! It is made with floor red meat and cheese, and remarkable for healthful diets like keto and low carb. Reminds me of a mushroom swiss burger.

This 7-aspect casserole is a low carb and keto model of my preferred mushroom swiss burger, with just 6g net carbs in step with serving. Deep savoriness from mushrooms and ground beef combined with wonderful goat cheese flavors make this casserole a crowd-fascinating dinner. For more tasty thoughts, see Casserole Recipes.

yield: 4 servingsAuthor: Haedarprint recipe

Mushroom Cheeseburger Casserole

prep time: 20 MINScook time: 25 MINStotal time: 50 mins

This 7-aspect casserole is a low carb and keto model of my preferred mushroom swiss burger, with just 6g net carbs in step with serving. Deep savoriness from mushrooms and ground beef combined with wonderful goat cheese flavors make this casserole a crowd-fascinating dinner. For more tasty thoughts, see Casserole Recipes.

INGREDIENTS:

• 5 cloves garlic, thinly sliced
• 1 teaspoon table salt
• 1/3 cup thinly sliced scallions (Note 5)
• 1 cup crumbled goat cheese (Note 4)
• 8 slices swiss cheese, finely chopped (Note 3)
• 1 pound mushrooms, sliced (Note 2)
• 1 pound ground beef (Note 1)

INSTRUCTIONS:

1. Prepare: Preheat oven to 375 F. Set aside 8×8 inch baking dish (Note 6).
2. Cook Beef & Mushrooms: Add beef and salt to high-sided pan (Note 7) over high heat. Crumbling beef with stiff utensil, cook until browned and releasing liquid, a few minutes. Keeping everything in pan, add mushrooms and garlic. Cook until mushrooms are shrunken and most of released liquid has evaporated, stirring occasionally, 6 to 8 minutes. The only remaining liquid should be beef grease.
3. Assemble Casserole (Note 8): Transfer beef-mushroom-garlic mixture to baking dish (Note 9). Stir in goat cheese and 2/3 of swiss cheese until well-mixed with beef and mushrooms; goat cheese should melt quickly, nicely coating other ingredients. Evenly sprinkle scallions on top, then distribute remaining 1/3 of swiss cheese over them. Arrange surface of casserole so it's flat and even.
4. Bake & Serve: Transfer baking dish to oven. Bake uncovered at 375 F until casserole is very hot, bubbling up sides, and cheese is completely melted, about 15 minutes. Let casserole cool at room temperature for 5 minutes, then cut into 4 equal portions. Serve hot (Note 10), and store any leftovers (Note 11).

NOTES & TIPS:

• (1) Ground Beef. I typically use 85% lean.
• (2) Mushrooms. I use cremini or baby bella.
• (3) Swiss Cheese. Same as 6 ounces weight. You can substitute with any kind of softer cheese that melts easily, like shredded cheddar, mozzarella, or provolone.
• (4) Goat Cheese. Same as 4 ounces weight. If you don’t like goat cheese, consider substituting with blue cheese, feta, ricotta, or cream cheese.
• (5) Scallions. About 3 scallions, also known as green onions. I use both green and white parts.
• (6) Baking Dish. I use a glass baking dish and do not grease or line. If you use a metal pan, your baking time may be different from mine since glass transfers heat differently than metal.
• (7) Saute Pan. I use a 10-inch nonstick pan with 3-inch-tall sides. Avoid smaller pans because they won’t be able to simultaneously fit all of the raw mushrooms. The pan does not need to be pre-heated or greased.
• (8) Assembling Casserole. Don’t be limited by the listed ingredients. You can add diced sun-dried tomatoes or sliced olives for a nice pop of tart flavor, or top with cooked crumbled bacon for its crispness and smoky flavor. For a spicy version, add thinly sliced jalapeños. If you’re looking for something sweeter, stir in caramelized onions. For more creaminess, add sour cream. Lots of options to customize this casserole.
• (9) Transferring Beef & Mushrooms. Use a slotted spoon, or drain using a colander, if you prefer to leave behind any grease pooling on the bottom of the saute pan. This is optional and depends on how much fat you want in your final dish. If you used ground beef that’s fattier than 85%, you may want to leave behind some of the fat to avoid an overly greasy finish.
• (10) Serving. This casserole tastes best when hot, so serve immediately before it cools down too much. Pair with creamy cauliflower mash or a refreshing Mediterranean salad.
• (11) Leftovers. Cover tightly with foil and refrigerate up to 3 days. Reheat covered in a 350 F oven until very hot, 15 to 20 minutes. This casserole tastes better when it’s hot rather than just warmed through.
• (12) Increasing Yield. To increase the number of servings, you can double the ingredients proportionally. You’ll need to use a larger baking dish such as 13×9-inch, and increase the baking time as needed until the casserole is very hot and bubbling up sides.

https://nancychavezskitchen.blogspot.com/2020/10/mushroom-cheeseburger-casserole.html

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Cheesy Ground Beef and Cauliflower Rice Casserole | Low Carb & Keto-Friendly Casserole

Ground Beef and Cauliflower Rice Casserole is filled with clean spinach, beef, and cheese, then blended with cauliflower rice and baked. A low carb and Keto meal the whole own family will love.

The components in this casserole are splendid primary. It’s complete of yummy goodness you’re sure to have on your fridge on any given day.

yield: 4 servingsAuthor: Haedarprint recipe

Cheesy Ground Beef and Cauliflower Rice Casserole

prep time: 15 MINScook time: 25 MINStotal time: 45 mins

Cheesy Ground Beef and Cauliflower Rice Casserole is packed with fresh spinach, beef, and cheese, then combined with cauliflower rice and baked. A low carb and Keto meal the whole family will love.

INGREDIENTS:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 pound lean ground beef
• 1 teaspoon Italian Seasoning
• 6 ounces fresh baby spinach
• ½ teaspoon sweet paprika
• 1 package (10 ounces) frozen cauliflower rice, cooked according to the directions on the package
• 1 cup sour cream
• 1 tablespoon butter
• ½ teaspoon dried basil
• Salt and pepper, to taste
• 2 to 3 tablespoons milk, if needed*
• 8 ounces shredded Italian blend cheese, or any other shredded cheese that you have/prefer

INSTRUCTIONS:

1. Preheat oven to 375˚F.
2. Heat olive oil in a large 12-inch skillet over medium-high heat.
3. Add onions and cook for 2 minutes.
4. Stir in garlic and cook for 20 seconds.
5. Add ground beef; season with Italian Seasoning, paprika, salt, and pepper.
6. Continue to cook, breaking up the meat with a wooden spoon, and cook until beef is completely browned.
7. Add in spinach - you might have to do this in batches, depending on the size of your skillet - cook, stirring frequently, for 1 more minute or until spinach is wilted.
8. Remove from heat, drain liquid from the skillet, and set aside.
9. In a 9x13-inch baking dish combine cooked cauliflower rice, sour cream, butter, and dried basil; stir and mix until completely combined and creamy. If sour cream and butter aren’t melting completely, stir in some milk. (The cauliflower rice should be warm enough to melt the butter.)
10. Add prepared beef mixture to the baking dish; stir until everything is completely incorporated.
11. Top with shredded cheese.
12. Bake for 22 to 25 minutes, or until bubbly and cheese is melted.
13. Remove from oven and let stand several minutes before cutting and serving.

https://nancychavezskitchen.blogspot.com/2020/10/cheesy-ground-beef-and-cauliflower-rice.html

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Copycat Cinnabon Cinnamon Rolls Recipe

Have you ever attempted something so delicious you could barely stand it…and something that you’re even greater bowled over which you definitely made.  This is one of those recipes.  When you are making this Cinnabon Cinnamon Roll Recipe, you’ll sense like you’ve died and gone to heaven. 

I love me a few Cinnabon. Seriously, Cinnabon cinnamon rolls are one in all my favored guilty pleasures which is why this Cinnabon recipe is this sort of game-changer. If you want Cinnabon at domestic, you’ll need to whip up this copycat Cinnabon recipe. 

These copycat Cinnabon Cinnamon Rolls may even be higher than those you get at Cinnabon! They are ooey, gooey, and delicous!!!

They’re not extraordinary hard to make and that they’re oh-so-tasty!

yield: 4 rollsAuthor: Haedarprint recipe

Copycat Cinnabon Cinnamon Rolls

prep time: 30 MINScook time: 20 MINStotal time: 110 mins

This Cinnabon recipe will have you making Cinnabon Cinnamon Rolls at domestic on a everyday basis. This copycat Cinnabon recipe might also even be better than the cinnamon rolls you get at Cinnabon. Plus you can tell anyone you made them and not anything beats home made cinnamon rolls.

INGREDIENTS:

Cinnabon Dough:

• 1 (1/4 ounce) package active dry yeast
• 1 cup warm milk
• ⅓ cup softened butter
• ½ cup granulated sugar
• 1 tsp salt
• 4 cups flour
• 2 eggs

Cinnamon Rolls Filling:

• 1 cup packed brown sugar
• ⅓ cup butter, softened
• 3 tbsp cinnamon

Cinnabon Icing {You can double this recipe is you want more icing!}:

• 6 tbsp butter
• ½ tsp vanilla
• ¼ cup cream cheese
• ⅛ tsp salt
• 1½ cups powdered sugar

INSTRUCTIONS:

Cinnamon Rolls Recipe:

1. To start the rolls, dissolve the yeast in the warm milk in a large bowl.
2. In a separate bowl, add sugar, butter, salt, eggs, and flour, mix well.
3. Pour the milk/yeast mixture in the bowl and mix.  If using a stand mixer you will want to use the dough hook. Mix well until well incorporated.
4. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a silicon mat or lightly floured surface, until it is approx 16-18 inches long by 12 inches wide. It should be approx ¼ inch thick.

Make the Copycat Cinnabon Filling And Add To The Cinnamon Rolls:

1. To make the cinnamon filling, combine the butter, brown sugar and cinnamon in a bowl.
2. Spread the mixture evenly over the surface of the dough. If you prefer, you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.

Back To Making The Best Homemade Cinnamon Rolls:

1. Carefully starting from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1½ inch slices.
2. Place the cut rolls into an oiled 13×9 inch pan Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
3. Preheat oven to 350 degrees and bake for 20 minutes or until golden brown. (Prepare for your house to smell AH-MAY-ZING!)
4. While the rolls are baking, mix all icing ingredients and beat well with an electric mixer until fluffy.

https://nancychavezskitchen.blogspot.com/2020/10/copycat-cinnabon-cinnamon-rolls-recipe.html

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Homemade Cinnamon Rolls

Homemade Cinnamon Rolls are especially smooth with a gooey cinnamon filling and cream cheese icing. Our circle of relatives favourite recipe that is a ought to have for weekend mornings and excursion gatherings.

Homemade Cinnamon Rolls are always a treat. I make this clean recipe regularly and it doesn’t take lengthy for them to disappear! No issues in case you don’t have a stand mixer, you can knead the dough via hand and have gentle and delicious cinnamon rolls sparkling from your oven in just a few hours.

yield: 12 rollsAuthor: Haedarprint recipe

Homemade Cinnamon Rolls

prep time: 30 MINScook time: 20 MINStotal time: 170 mins

Homemade Cinnamon Rolls are really quite easy to make and are usually a unique treat. During the vacations, I frequently bake a batch of these cinnamon rolls for all of our circle of relatives and our pals. 

INGREDIENTS:

For the Dough:

• 1 1/3 cups milk, lukewarm
• 1/4 cup sugar
• 2 eggs
• 2 tablespoons butter, room temperature
• 1/2 teaspoon kosher salt
• 4 1/2 cups flour
• 1 package Red Star Platinum Yeast

For the Filling:

• 1/4 cup butter
• 2 teaspoon cinnamon
• 1 cup brown sugar

For the Icing:

• 4 ounces cream cheese, softened
• 3 tablespoons butter, softened
• 2 tablespoons milk
• 3 cups powdered sugar
• 2 teaspoons vanilla extract

INSTRUCTIONS:

1. Pour milk, sugar, yeast, 2 tablespoons butter and eggs into a large mixing bowl. Stir with wooden spoon or dough whisk. Set aside 5 minutes.
2. Add 2 cups of flour and salt. Mix well.
3. Add more flour 1/2 cup at a time until dough forms a ball and pulls away from sides of the bowl.
4. Pour dough out onto a floured surface and knead for 3- 5 minutes, incorporating more flour if needed. Dough should no longer be sticky.
5. Grease a large bowl and add dough, turn to coat. Cover with plastic wrap and place in a warm place to rise for about an hour.
6. Punch dough down onto a floured surface and roll out into about 12" x 18" rectangle.
7. Spread with 1/4 cup of softened butter.
8. Sprinkle brown sugar evenly over dough.
9. Next, sprinkle cinnamon over brown sugar.
10. Tightly roll up dough from the long side.
11. Cut dough into 1 1/2 inch slices with a serrated knife.
12. Place on a greased baking sheet or 9 x 13 baking pan.
13. Loosely cover and allow to rise for 30- 45 minutes.
14. Preheat oven to 350°.
15. Bake for 20-22 minutes or until rolls are cooked through and lightly browned.
16. Combine cream cheese, 3 tablespoons butter, powdered sugar, milk and vanilla extract. You can use an electric mixer or mix well with a wooden spoon.
17. Allow cinnamon rolls to cool about 5 minutes before icing.
18. Serve immediately.

https://nancychavezskitchen.blogspot.com/2020/10/homemade-cinnamon-rolls.html

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Creamy Chicken Pasta with Bacon

Creamy chicken pasta with bacon is easy to make weeknight one pot pasta dish! With only 30 minutes of total work, this chicken dinner recipe is simple, fast and delicious! Full of tender chicken, spinach, tomatoes, and bacon!

Creamy chicken pasta with spinach and bacon is one of my favorite things to eat! And how about you? After all, it’s a very rich and indulgent treat for dinner. I also love that it only takes about 30 minutes to make it. This easy pasta recipe will yield about 4 servings.

yield: 4 servingsAuthor: Haedarprint recipe

Creamy Chicken Pasta with Bacon

prep time: 20 MINScook time: 25 MINStotal time: 40 mins

The DELICIOUS creamy sauce permeates every single bite of this dish! 

INGREDIENTS:

Main Ingredients:

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• salt and pepper
• 1 tablespoon butter
• 2 cups spinach
• 6 bacon strips
• 1 1/2 teaspoon paprika
• 1.5 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 pound boneless and skinless chicken (thick in size, such as chicken breasts)
• 1 cup Parmesan cheese shredded (more for garnish)
• 1 teaspoon Italian seasoning (more, if desired)
• 3 garlic cloves (minced)
• 4 small tomatoes (diced)

Pasta:

• 2 tablespoons Parsley (chopped)
• 10 oz. penne pasta

INSTRUCTIONS:

1. BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
2. CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.
3. Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
4. Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
5. Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
6. Reduce the heat and season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
7. Next add heavy cream and slowly add Parmesan cheese - until the cheese melts and makes the sauce creamy. 
8. PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
9. Add sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.
10. TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.

https://nancychavezskitchen.blogspot.com/2020/10/setadfsdf.html

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