Directions
- 1In a large skillet, cook 4 ounces of diced bacon until crispy.
- 2Meanwhile, place a 1 pound chicken breast in a ziplock bag and flatten it with a meat pounder.
- 3Cut the flattened chicken breast into bite-sized pieces.
- 4Place the chicken pieces into a bowl and add a pinch of kosher salt, a pinch of pepper, 1 tablespoon of Italian seasoning, and 1 tablespoon of flour. Mix well.
- 5Remove the crispy bacon from the skillet, reserving about 1 1/2 tablespoons of bacon grease.
- 6Add the seasoned chicken to the skillet and cook until browned.
- 7Remove the cooked chicken from the skillet and set it aside.
- 8Add 1 tablespoon of olive oil to the skillet.
- 9Add 1 small chopped onion and cook until softened.
- 10Add 1 tablespoon of garlic paste, roasted red peppers, and 1 tablespoon of tomato paste.
- 11Stir in 2 cups of chicken broth and scrape the bottom of the pan to loosen any browned bits.
- 12Add 20 ounces of fresh spinach and ricotta tortellini.
- 13Simmer for 5-6 minutes, then season with salt, pepper, Italian seasoning, and red pepper flakes.
- 14Stir in 1 cup of heavy cream and let it bubble.
- 15Add 1 cup of parmesan cheese, a little bit at a time, to prevent clumping.
- 16Stir in 2 handfuls of baby spinach until wilted.
- 17Add the cooked bacon and chicken.
- 18Stir to combine, then garnish with basil leaves.
Ingredients
- 4 ounces diced bacon
- 1 pound one pound chicken breast
- 1 pinch kosher salt
- 1 pinch pepper
- 1 tablespoon italian seasoning
- 1 tablespoon flour
- 1 tablespoon olive oil
- 1 small chopped onion
- 1 tablespoon garlic paste
- 1 roasted red peppers
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 20 ounces fresh spinach and ricotta tortellini
- 1 cup parmesan cheese
- 2 handfuls basil
Equipment
large skilletwooden spatulaknifebowlmeat poundermeasuring cuptongs
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