Lemon-y Sun Dried Tomato Pasta

Ingredients

  • 8 oz (half a box) rontini (or any other pasta)

  • 1 large chicken breast, diced

  • 3 pieces of bacon, chopped

  • 1 cup julienned sun-dried tomatoes

  • 1/2 cup olive oil

  • 3-4 cloves of garlic

  • 1/4 cup chopped frozen spinach

  • 2 tbs tomato puree

  • 1/2 bunch parsley (roughly 1/2 to 3/4 cup)

  • 1/2 tsp dried basil

  • 1/4 tsp crushed red pepper

  • 1/4 tsp oregano

  • 1/8 tsp turmeric

  • 1/2 tsp italian seasoning

  • 1/2 tbs flour

  • salt + pepper, to taste

Directions

  1. While pasta water is coming to a boil, cut bacon and chicken into bite sized pieces. Season chicken with italian seasoning

  2. Cook chicken on medium high heat for 2-3 minutes on each side or until middle is no longer pink, add salt and pepper

  3. While chicken is cooking, combine sun-dried tomatoes, oil, garlic, stomach, tomato paste, parsley, basil, crushed red pepper, oregano and turmeric in a food processor or blender and combine until mixture forms a paste (should have the same texture as a pesto)

  4. Once the chicken is cooked, remove and add bacon into the same pan. Cook bacon until crispy, about 5 minutes

  5. Remove bacon from pan and turn heat to low. Add tomato mixture and simmer while pasta cooks

  6. When pasta is about ready, add half a tablespoon of flour into tomato mixture, stir until combined and you can no longer smell raw flour (about 1 minute)

  7. When pasta is done cooking, reserve 1/2 cup pasta water. Stir pasta water into tomato mixture

  8. Add pasta to tomato mixture

  9. Add chicken and bacon to tomato and pasta mixture

  10. Top with more parsley and parmesan and enjoy!