1 pkg. (16 oz.) linguine pasta
1/2 cup Italian Dressing
1 lb. chicken tenders
2 1/2 cups cherry tomatoes (about 1 pt.), halved
1 pkg. (6 oz.) fresh baby spinach leaves (4 cups)
1 cup Monterey Jack Cheese, divided
1 pkg Thick Cut Bacon – crisply cooked, drained and crumbled
COOK noodles as directed on package.
MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 5 to 7 min. or until cooked through. Add tomatoes; cook 1 min., stirring occasionally.
DRAIN noodles, reserving 1/2 cup of the cooking water. Add noodles and the reserved cooking water to chicken mixture in skillet; stir. Remove from heat. Add spinach, 1/2 cup of the cheese and the bacon; mix lightly. Sprinkle with remaining 1/2 cup cheese.
served our family of five with enough leftovers for three!
- Use kitchen shears to cut bacon directly into pan. Cover (to reduce splattering) & cook on medium/high until dark and crispy.
- Use a LARGE pan to cook bacon and chicken to keep clean up faster – you’ll use this same pan to mix spinach and tomatoes in.
Found at Little Momma & Co., but changed up just a bit to suit my family’s tastes!